Recipe - Pear Cranberry And Horseradish Chutney

1 cup Finely Chopped Onion
2 teaspoon Minced Garlic
2 tablespoon Olive Oil
1 tablespoon Whole Mustard Seed
2 lg Firmripe Pears, peel, core,
chop
1 pack (12 Oz) Cranberries, fresh
or frozen
One half cup Brown Sugar, firmly packed
3 tablespoon Freshly Grated Horseradish,
or more to taste
3 tablespoon Rice Wine Vinegar, or to
taste
Salt And Freshly Ground
Pepper, to taste

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.

Yield: about 3 cups

Recipe by: JOHN ASH SHOW #JA9771

Posted to MCRecipe Digest V1 #501 by Bill Spalding billspa@icanect.net
on Mar 05, 1997.