Cranberry, Pear & Rosemary Chutney

Ingredients

• 4 cups Fresh Cranberries
• 2 cups Pears, Peeled, Seeded, Diced
• 1 teaspoon Dijon Mustard
• ¼ cups Sugar (if You Like Sweet Cranberries, Add More Sugar)
• ½ cups Water
• ½ cups Orange Juice
• ½ teaspoons Grated Orange Zest
• 1 teaspoon Rosemary, Freshly Chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel, core and dice the pears into small pieces, then set them aside.

2. Combine the cranberries, water, orange juice, sugar and grated orange zest in a medium saucepan over medium heat.

3. Bring to a boil, stirring, then reduce to a gentle simmer for about 8 minutes until the cranberries burst and the liquid thickens slightly.

4. Stir in the diced pears and chopped rosemary and simmer for about 5 minutes more, until the pears are tender.

5. Remove from the heat and stir in the Dijon mustard. Taste and add a little more sugar if you like it sweeter (optional).

6. Let the chutney cool to room temperature, then transfer to a jar and refrigerate until chilled before serving.