Cranberry, Ginger, and Pear Chutney

• 1 cup plus 2 tablespoons light brown sugar
• 1/3 cup red wine vinegar
• 2 ounces fresh ginger, peeled and cut into 1/8 -by-1-inch strips
• 1/4 teaspoon cayenne pepper
• Pinch of salt
• 2 pounds firm pears, such as Bosc, peeled and cut into 1/3 -inch dice
• 3/4 pound fresh cranberries (about 3 1/2 cups), picked over

1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat.
2. Add the pears, cover and cook until they are crisp-tender, about 10 minutes.
3. Strain and transfer the pears to a bowl.
4. Return the liquid to the pan.
5. Add the cranberries to the liquid.
6. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes.
7. Strain into a bowl and add the cranberries to the pears.
8. Return the liquid to the pan and boil over moderately high heat until reduced to 1/2 cup, about 5 minutes.
9. Stir in the cranberry mixture and let cool.
10. Serve chilled or at room temperature.

light brown sugar, red wine vinegar, ginger, cayenne pepper, salt, firm pears, cranberries

Taken from www.foodandwine.com/recipes/cranberry-ginger-and-pear-chutney (may not work)