Pear and Dried Cranberry Chutney

Makes 2 1/2 cups
  • 1 tbsp. vegetable oil
  • 1 cup chopped onion
  • 3 Bosc pears, peeled, cored and cut into 1/2" dice
  • 3/4 cup dried cranberries
  • 1/2 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tbsp. grated fresh ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • - pinch cayenne pepper

Heat oil in a heavy saucepan over medium heat. Add onion; cook, stirring frequently, until soft (about 5 min.). Add remaining ingredients. Bring to a boil; reduce heat and simmer, stirring frequently, until pears are soft and most of the liquid has evaporated (about 30 min.). Refrigerate, covered. Serve at room temperature.

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.