Best Cranberry And Asian Pear Chutney Recipes

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GINGERY CRANBERRY AND PEAR CHUTNEY



Gingery Cranberry and Pear Chutney image

This versatile chutney warms up grilled or roasted meats and poultry.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h10m

Yield 16

Number Of Ingredients 9

1/2 pound cranberries
2 ripe firm medium pears, chopped
1 medium red bell pepper, chopped (1 cup)
1 small onion, coarsely chopped (1/4 cup)
1 garlic clove
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot

Steps:

  • Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture is thickened and fruit is tender.
  • Store covered in glass or plastic container in refrigerator up to 2 weeks.

Nutrition Facts : Calories 80, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 5 mg

PEAR CRANBERRY SAUCE



Pear Cranberry Sauce image

We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

Provided by Taste of Home

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Steps:

  • In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.

CRANBERRY, PEAR AND GINGER CHUTNEY



Cranberry, Pear and Ginger Chutney image

Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.

Provided by chia2160

Categories     Chutneys

Time 45m

Yield 3 cups

Number Of Ingredients 12

2 cups apple cider vinegar
1 cup chopped onion
2 tablespoons fresh ginger, peeled and grated
2 tablespoons candied ginger, chopped
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1 cinnamon stick
red pepper flakes
ground cloves
1 (12 ounce) bag cranberries
1 cup brown sugar
2 bosc pears, peeled, cored, and chopped

Steps:

  • In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
  • Cook until reduced to 1 1/2 cups.
  • Add remaining ingredients and cook on low until flavors blend, 30 minutes.
  • Remove cinnamon stick, mash with potato masher if desired.
  • Serve at room temperature May be prepared 3 days ahead.

Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.

Provided by duonyte

Categories     Chutneys

Time 1h10m

Yield 2 1/2 cups

Number Of Ingredients 12

1 large garlic clove, minced
1 medium onion, minced
12 ounces fresh cranberries
1 cup firmly packed light brown sugar
1 large pear, peeled, cored and chopped
1/3 cup cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon red pepper flakes

Steps:

  • Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
  • Add the chopped pear and cook 10 minutes longer.
  • Remove from heat and add remaining sugar, to taste. (I usually do not).
  • Serve hot, cold or room temperature. May be refrigerated for up to one month.

Nutrition Facts : Calories 488.9, Fat 0.6, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 124.9, Fiber 11, Sugar 102.7, Protein 1.8

PEAR-CRANBERRY CHUTNEY



Pear-Cranberry Chutney image

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h10m

Yield 10

Number Of Ingredients 7

3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cup sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
  • Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g

CRANBERRY AND PEAR CHUTNEY



Cranberry and Pear Chutney image

Categories     Condiment/Spread     Sauce     Thanksgiving     Quick & Easy     Cranberry     Pear     Chill     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 11

1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

Steps:

  • In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

GINGER PEAR CRANBERRY SAUCE



Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

  • Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
  • Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

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