Best Cranberry Pear Chutney Recipes

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY

Steps:

• In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

CRANBERRY AND PEAR CHUTNEY

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.

SPICED PEAR-AND-CRANBERRY CHUTNEY

Steps:

• Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
• Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

PEAR-CRANBERRY CHUTNEY

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.

CRANBERRY, PEAR, AND GINGER CHUTNEY

Steps:

• Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
• Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

CRANBERRY-PEAR CHUTNEY

Steps:

• In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
• Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
• Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
• Place pears in a medium bowl, and toss with lemon zest and juice.
• Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.

CRANBERRY, PEAR AND GINGER CHUTNEY

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.

PEAR AND CRANBERRY CHUTNEY

Steps:

• Peel, core and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
• Place pan over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours. Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
• Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.

CRANBERRY PEAR CHUTNEY

Steps:

• In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight.

CRANBERRY APPLE PEAR SAUCE (CHUTNEY)

Steps:

• place all ingredietns except liquer in large sauce pan..bring to boil.Reduce hear and simmer uncovered for 45 minutes stirring frequently. cool. Add liquer and refrigertate for at least 4 hours

CRANBERRY, RASPBERRY, AND PEAR CHUTNEY

Steps:

• Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.
• Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.

CRANBERRY-PEAR CHUTNEY

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.

GINGERY CRANBERRY AND PEAR CHUTNEY

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.

BEEF TENDERLOIN WITH PEAR-CRANBERRY CHUTNEY

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook onion, garlic and wine in skillet about 5 minutes, stirring frequently, until onion is tender but not brown.
• Stir in pears, cranberries, brown sugar and pumpkin pie spice; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place chutney in small bowl; set aside.
• In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.

CRANBERRY AND ASIAN PEAR CHUTNEY

Steps:

• Heat olive oil in a medium pot over medium heat; add onion, cook until translucent, about 3 minutes; add garlic, cook until it softens, abut 1 minute.
• Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
• Remove from heat; stir in pears, let cool.
• Pour into storage container and refrigerate at least 3 hours.

PEAR CRANBERRY CHUTNEY

Steps:

• In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 30-35 minutes, stirring occasionally. Add the pear. Cook 10 minutes longer or until tender. Serve warm or cold. Store in the refrigerator.

CRANBERRY-PEAR CHUTNEY

Steps:

• Cook and stir onions in hot oil in large saucepan on medium heat 8 min. or until crisp-tender. Add all remaining ingredients except lemon juice and nuts; simmer on medium-low heat 30 min., stirring occasionally.
• Remove and discard cinnamon sticks. Stir lemon juice into cranberry mixture. Spoon into jars; top with nuts. Cool completely. Cover with lids. Store in refrigerator up to 2 weeks.

CRANBERRY-PEAR CHUTNEY

Steps:

• In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
• Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
• Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.