In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks.
The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature. How would you rate Cranberry and Pear Chutney? This has been a Thanksgiving staple, on our table and others we've visited, since it was first published in 1991.
With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats. In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened. Cool 1 hour, stirring occasionally.
You’ll be happy to know that the process to make low carb cranberry sauce is actually the same as any other cranberry sauce from scratch. All you have to do is simmer together cranberries, water, sweetener, and orange zest. Then, stir in vanilla extract at the end. The difference is in the sweetener.