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cranberry pear chutney

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a great basic fruit chutney with a good balance of sweet and sour flavor. It's particularly good with a nice pork roast or roasted turkey. But it's also great served with roasted chicken.

(1 rating)
yield 16 (prep time includes minimum chilling time)
prep time 2 Hr 45 Min
cook time 30 Min
method Stove Top

Ingredients For cranberry pear chutney

  • 1 lb
    fresh cranberries (4 cups)
  • 2 sm
    pears, peeled and chopped (to produce about 1 1/2 cups)
  • 1 cup
    chopped onion
  • 1/2 cup
    brown sugar
  • 1/3 cup
    granulated sugar
  • 1/2 cup
    golden raisins
  • 1/2 md
    jalapeno pepper, seeded and minced (optional)
  • 1 cup
    water
  • 2 tsp
    ground cinnamon
  • 1 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground allspice

How To Make cranberry pear chutney

  • 1
    Place all ingredients in a 3-quart saucepan and mix. Heat to a boiling over high heat, stirring frequently.
  • 2
    Once it reaches a boiling, reduce heat to medium, and cook 25 to 30 minutes or until thickened, stirring frequently.
  • 3
    Cool for 30 minutes at room temperature, then refrigerate for at least 2 hours. It will thicken more as it chills. It should keep for up to 2 weeks in the refrigerator if kept in an air-tight container.
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