- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 500 mL (2 cups)
Ingredients
- 2 cups
- fresh or frozen cranberries
- 500 mL
- 1/2 cup
- firmly packed brown sugar
- 125 mL
- 2
- medium pears, peeled and diced
- 1 cup
- apple juice
- 250 mL
- 1/4 cup
- fresh lime juice
- 60 mL
- 1/2 tsp
- mustard seeds
- 2 mL
- 1/4 tsp
- ground cinnamon
- 1 mL
- 1/8 tsp
- crushed chili flakes
- 0.5 mL
- 1 tbsp
- finely chopped fresh ginger
- 15 mL
Method
- Step 1
- Bake pie shell according to package directions; cool completely.
- Step 2
- Meanwhile, in medium heavy-bottomed saucepan, boil cider until reduced to 1/3 cup (75 mL). Cool completely then whisk in 2 tbsp (30 mL) whipping cream and cornstarch until smooth. Transfer to bowl.
- Step 3
- In saucepan, whisk together maple syrup and remaining whipping cream; set over medium-high heat. Whisk in cider mixture; bring to a boil. Reduce heat to medium-low. Cook, stirring constantly 1 min., until thickened.
- Step 4
- Pour into baked pie crust. Chill 4 hr. until set.
Tips
This chutney is delicious with roast poultry, duck and pork. It can also be a zesty accompaniment on cheese boards.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
