Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 11
- 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.
Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g
- 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.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g
CRANBERRY, PEAR, AND GINGER CHUTNEY
- 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
My husband, Jack, is a diabetic who likes to round out a meal with this lovely sauce. The ingredients in this sugar-free treat give it a natural sweetness.-Carol Bricker, Tempe, Arizona
Provided by Taste of Home
Yield 2 cups.
Number Of Ingredients 4
- 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.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PEAR AND CRANBERRY CHUTNEY
- 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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams, TransFat 0 grams
- 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.
This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.
Provided by daphne.hardy
Number Of Ingredients 11
- 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.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g
CRANBERRY AND PEAR CHUTNEY
- 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.
This Healthy Living Cranberry-Pear Chutney gets its sweet and savory on with brown sugar, apple cider vinegar, and a host of fragrant spices.
Provided by My Food and Family
Yield 4 cups or 32 servings, 2 Tbsp. each
Number Of Ingredients 12
- 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.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CRANBERRY, RASPBERRY, AND PEAR CHUTNEY
- 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 AND ASIAN PEAR CHUTNEY
This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune
Provided by Hey Jude
Yield 10 serving(s)
Number Of Ingredients 10
- 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.
Nutrition Facts : Calories 169.3, Fat 1.5, SaturatedFat 0.2, Sodium 14.5, Carbohydrate 40.4, Fiber 2.8, Sugar 35.3, Protein 0.4
This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.
Provided by duonyte
Yield 2 1/2 cups
Number Of Ingredients 12
- 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.
Nutrition Facts : Calories 488.9, Fat 0.6, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 124.9, Fiber 11, Sugar 102.7, Protein 1.8
KILLER CRANBERRY CHUTNEY
This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!
Provided by Jennifer Hannah
Number Of Ingredients 9
- Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.
Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g
PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
- 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.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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