Cranberry Pear Almond Chutney Recipes

PEAR-CRANBERRY CHUTNEY

Steps:

• 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.

CRANBERRY PEAR ALMOND CHUTNEY

Steps:

• Add raisins to the hot water and let sit for 20 min. to plump, then drain reserving a 1/2 cup of liquid. Set raisins aside.
• In a large pot add the reserved water along with the sugars and vinegar. Cook, stirring slowly to dissolve sugar and then bring up to a boil. Cook syrup for about 15 min. without stirring. Add the orange zest, orange juice, ginger, and cranberries. Bring back up to a boil and cook for 10 min. until mixture starts to thicken enough to mound onto a spoon. The cranberries should have popped for the most part.
• Add in the pears, almonds, raisins, cinnamon and nutmeg. Boil for an additional minute. Soak lids in hot water for 5 min. Ladle into sterilized jars, leaving a 1/2" head space. Wipe down rims with a clean cloth. Apply the lids and close with the rims to finger tip tight. Process in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 10 minutes. Then turn off heat and let the jars sit in the hot water for 5 minutes. Remove to a towel lined counter and let rest until lids have sealed and the jars are cooled. If any don't seal place in the fridge and use within 3 weeks.

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-PEAR CHUTNEY

Steps:

• 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.

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.

CRANBERRY PEAR CHUTNEY

Steps:

• 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.

CRANBERRY-PEAR CHUTNEY

Steps:

• 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.