PEAR AND CRANBERRY CHUTNEY
- Cooking Time: 15-20
- 2 spring onions, sliced
- 3 pears, peeled and diced
- 1/4 cup brown sugar
- 1/2 cup cranberries
- 1/2 cup cranberry juice
- 3 tablespoons red wine vinegar
- 1 cinnamon stick
- 2 tablespoons coarsely grated orange zest
Combine all ingredients in large saucepan.
Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes.
This can be prepared the day before and served warm or cold with the lamb.
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