GOLDEN PEAR CHUTNEY

THIS PEAR-PACKED CHUTNEY MAKES A WONDERFUL ACCOMPANIMENT TO SIMPLE BROILED OR GRILLED CHICKEN, TURKEY, AND ROAST PORK. FOR AN EFFORTLESS APPETIZER, SERVE ALONGSIDE A WEDGE OF BLUE CHEESE AND TOASTED BAGUETTE SLICES.

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PREP: 20 MINUTES COOK: 15 MINUTES COOL: 45 MINUTES MAKES: 2 HALF-PINTS PHOTO

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• 1¼ cups pear nectar or apple juice
• ⅔ cup water
• ¼ cup cider vinegar
• 1 cup snipped dried pears
• ⅓ cup snipped dried apricots
• ½ cup very finely chopped onion
• ⅓ cup golden raisins
• 1 tablespoon sugar
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• 1 tablespoon finely chopped crystallized ginger

1. In a heavy medium saucepan combine pear nectar, the water, vinegar, dried pears, dried apricots, onion, raisins, sugar, grated fresh ginger, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until fruit is softened, onion is tender, and most of the liquid is absorbed, stirring occasionally.

2. Remove from heat; cool for 15 minutes. Stir in crystallized ginger.

3. Ladle chutney into half-pint freezer containers, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label containers. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.

PER 1 TABLESPOON: 56 cal., 0 g fat, 0 mg chol., 3 mg sodium, 15 g carb., 1 g fiber, 0 g pro.