Cranberry Pear and Ginger Chutney

INGREDIENTS   

• 1 bag (12 ounces) fresh or frozen cranberries
• 2 pears, peeled, cored and diced
• 2 Tbsp. chopped candied ginger
• ½ cup cranberry juice cocktail
• ½ cup sugar
• 1 T. orange zest from about 2 oranges
• 2 T. toasted, sliced almonds 

DIRECTIONS   

1. Place cranberries, pears, ginger, juice, sugar and orange zest in medium saucepan and bring to a boil over moderate heat. 
2. Reduce to a simmer and cook 20 to 25 minutes until thickened (some berries should still be whole.) Allow to cool. 
3. The chutney can be made the day before. Garnish with almonds prior to serving. Makes 4 cups.

Recipe image: Inspiring Recipes