Pear Cranberry Chutney

Here's a photo of the Pear Cranberry Chutney served next to a 
salad with Crispy Air Fryer Tofu, and fresh orange segments.

Recipe from America’s Test Kitchen 
Husband-Tested in Alice’s Kitchen
Makes about 2 cups (8-10 servings)

Now that fall is here, it’s especially fun to have some seasonal chutney in the fridge to add some interest to meals, sandwiches, dessert, a cheese board or as a very nice hostess gift.  This one is jewel-like in color and has a nice balance between sweet and tang in flavor.  We loved it.  I will definitely make it again.  

2 Tablespoon plus 1½ cups water, divided
1 shallot, minced (I used 1/4 red onion, minced.)
½ teaspoon table salt
2 garlic cloves, minced
½ teaspoon ground coriander
¼ teaspoon pepper
⅛ teaspoon ground allspice
1 pound ripe** but firm Bartlett or Anjou pears, halved, cored, and cut into ¼-inch pieces
½ cup sugar
4 ounces (1 cup) fresh or thawed frozen cranberries
2 Tablespoons white wine vinegar (I used sherry vinegar.)

Instructions:
Combine 2 Tablespoons water, shallot, and salt in large saucepan over medium heat; cover and cook until shallot begins to soften, about 3 minutes. Uncover; stir in garlic, coriander, pepper, and allspice; and cook until fragrant, about 1 minute.
Stir in pears, sugar, and remaining 1½ cups water. Cover and simmer, stirring occasionally, until pears are just softened, 10 to 15 minutes.
Stir in cranberries and vinegar. Increase heat to medium-high and simmer, uncovered, until cranberries burst and mixture is thickened, about 10 minutes. Season with salt, pepper, and extra sugar to taste and let cool slightly.
Spoon chutney into two 1-cup jars. Let cool completely. Serve. (Chutney can be refrigerated for up to 2 months.)

Note:
**For the best texture, buy pears that are ripe but firm; they should yield slightly when pressed. You will need two 1-cup jars for this recipe.

Nutritional Information Per Serving (1 of 10 servings) Calories 52; Fat 0 g; Saturated 0 g; Trans 0 g; Monounsaturated 0 g; Polyunsaturated 0 g; Cholesterol 0 mg; Sodium 120 mg; Carbs 12 g; Fiber 3 g; Sugars 5 g; Protein 1 g