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Pear And Cranberry Chutney

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Williams-Sonoma
Related tags
gluten free nut free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
19%
CHOL
8%
SOD
1%

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Ingredients for 8 servings

4 Bosc pears, peeled, cored and cut into 1/4-inch cubes

3 cups fresh or frozen cranberries

1 yellow onion, diced

1 Tbs. peeled and grated fresh ginger

1 tsp. ground cinnamon

1 tsp. ground cardamom

1/4 tsp. ground cloves

Cayenne pepper, to taste

Grated zest of 1 orange

4 Tbs. (1/2 stick) unsalted butter, melted

1/2 cup firmly packed light brown sugar

1/4 cup pear nectar

2 Tbs. cider vinegar

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