Recipe: Cranberry-Pear Chutney

Cranberry-Pear Chutney
rec.food.recipes/Frank Butcher/2002

1 bag (12 oz) cranberries, picked over
1/2 cup dark brown sugar, firmly packed
1/2 cup raisins
2 pears, peeled and chopped
2 tsp lemon zest, freshly grated
1/4 cup fresh ginger root, minced and peeled
1/2 tsp dried hot red pepper flakes
1 cup onion, chopped
1/4 cup cider vinegar
1 tsp mustard seeds
1/8 tsp salt

In saucepan combine cranberries, brown sugar, raisins, pears, zest, ginger root, red pepper flakes, onion, vinegar, mustard seeds, and salt.

Simmer mixture, stirring occasionally for 20-25 minutes, or until berries have burst.

Serve the chutney at room temperature.