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Pear-Cranberry Chutney

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

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(5 Ratings)

5 Ratings

5 spoons 40%

4 spoons 20%

3 spoons

2 spoons 20%

1 spoons 20%

Member Reviews (2)

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PREP TIME
10 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
2

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

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1 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.
2 Store covered in glass or plastic container in refrigerator up to 2 weeks.

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Expert Tips

To keep chutney longer: Pour hot chutney into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, then seal. Cool on a rack for 1 hour. Store in refrigerator or freezer up to 2 months.

Serve over roast turkey, or for a quick appetizer, spoon over a round of Brie cheese. Heat the cheese in the microwave on High for about 1 1/2 minutes. Top with chutney, and serve with crackers.