With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats. 3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups) 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.
Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes. Place pears in a medium bowl, and toss with lemon zest and juice. Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble.
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.
This is an excellent accompaniment to roasted pork, duck, or turkey. Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes. Place pears in a medium bowl, and toss with lemon zest and juice. Add orange juice, raisins, and dates to cranberries.