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Cranberry and Pear Chutney
Posted By elizabeth On August 15, 2010 @ 1:53 am In Rosh Hashana | No Comments
1 (12 ounce) bag of cranberries
½ cup brown sugar
2 pears, chopped
2 teaspoons lemon zest
¼ cup minced ginger
½ teaspoon hot red pepper flakes
½ onion, chopped
¼ cup apple cider vinegar
Combine all ingredients in a medium-sized saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally for about ½ hour. Berries should have burst by then. Cool and store in refrigerator. Serve at room temperature.
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