Best Pear And Cranberry Chutney Recipes

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.

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 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, 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.

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.

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 AND CRANBERRY CHUTNEY

Steps:

• 1. Measure out all ingredients except pears and add to large, heavy pot. Clean, peel, core, cut up pears and add to the rest. Heat until boiling, then turn to medium and let simmer for 2 hours. Stir occasionally, making sure mixture doesn't stick to the bottom.
• 2. When stuff is finally simmering, start dishwasher with jars so they'll be hot when simmering is complete and mixture has thickened and reduced. Also start water bath canner so that water will be boiling by the time mixture is done.
• 3. With a ladle and jar funnel, fill hot jars to within 1/2 inch. Wipe tops with wet paper towel, add lids and rings. Place in rack in canner. When water returns to boil, set timer for 15 minutes. When time's up, remove and place on towels to cool undisturbed over night or until completely cool.

PEAR AND CRANBERRY CHUTNEY

Steps:

• Peel and core pears, then cut into 1/2-inch cubes. Put mustard seeds in a nonreactive saucepan over medium heat, and toast until they pop. Stir in the allspice and coriander; toast for 30 seconds. Add the pears and other ingredients; stir well. Bring to a boil, lower the heat and simmer, stirring occasionally, until chutney thickens, about 45 minutes. Makes about 2 cups.