Pear And Cranberry Chutney
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½pounds (about 6) Bartlett pears
- 2cups fresh cranberries
- 1onion, peeled and finely chopped
- 1cup Demerara (light brown) sugar
- 2teaspoons yellow mustard seeds
- 1cinnamon stick, broken into 4 equal pieces
- 3cloves
- 3cups white wine vinegar
Nutritional analysis per serving (6 servings)
262 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 44 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel, core and chop pears into cubes ¼ to ½ inch. In a large wide saucepan, combine pears with remaining ingredients.
- Step 2
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 1½ hours. Meanwhile, sterilize 6 1-cup (or 12½-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.
- Step 3
Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.
Private Notes
Comments
The finished product of this recipe is extremely tart. I followed it to the "T" and it was terrible. Never had a problem with a chutney recipe before . . . would not recommend it at all.
3 cups of vinegar to one cup of sugar is disproportionate and would result in too much tartness.
I loved this. I actually regretted halving the recipe. I wish I had more laying around! It was a hit for thanksgiving. Great for sandwiches, any sort of poultry dish. Didn't change anything. The mustard seeds are a delicious textural and flavorful addition.
Used half cider vinegar, half white for mellower flavor. Added some dark brown sugar to deepen the jewel color of the chutney. Added additional sweetness with raisins. With those additions, it was a lovely chutney.
I substituted a couple of apples for two pears and added a handful of raisins. It left the spiciness but mellowed the vinegary bite.
I loved this. I actually regretted halving the recipe. I wish I had more laying around! It was a hit for thanksgiving. Great for sandwiches, any sort of poultry dish. Didn't change anything. The mustard seeds are a delicious textural and flavorful addition.
Advertisement