Recipe for Pear, Cranberry and Horseradish Chutney

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Yield:

Ingredients:

Amount	Ingredient
1 cup	Finely-chopped onion
2 tsp	Minced garlic
2 tbl	Olive oil
1 tbl	Whole mustard seed
2 lrg	Firm ripe pears peeled, cored, and roughly chopped
12 oz	Cranberries, fresh or frozen
1/2 cup	Firmly-packed brown sugar
3 tbl	Freshly-grated horseradish to 6 tbsps
3 tbl	Rice wine vinegar or to taste
	Salt to taste

Instructions:

Instructions: In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool.

Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks.

This recipe yields about 3 cups.

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