Cranberry Pear And Ginger Chutney Recipes

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CRANBERRY, PEAR, AND GINGER CHUTNEY



Cranberry, Pear, and Ginger Chutney image

Provided by Tina Miller

Categories     Sauce     Ginger     Side     Christmas     Thanksgiving     Low Fat     Vegetarian     Low Cal     Cranberry     Pear     Low Cholesterol     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

2 cups apple cider vinegar
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)

Steps:

  • 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



Cranberry Pear Chutney image

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

Time 20m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh cranberries
3/4 cup thawed apple juice concentrate
1 pear, peeled and cubed
1/2 cup raisins

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.

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

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY



Cranberry, Apple, and Fresh Ginger Chutney image

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes     Cranberry

Time 30m

Yield 8

Number Of Ingredients 11

4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

Steps:

  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

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

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Steps:

  • 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

CRANBERRY, PEAR AND GINGER CHUTNEY



Cranberry, Pear and Ginger Chutney image

Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.

Provided by chia2160

Categories     Chutneys

Time 45m

Yield 3 cups

Number Of Ingredients 12

2 cups apple cider vinegar
1 cup chopped onion
2 tablespoons fresh ginger, peeled and grated
2 tablespoons candied ginger, chopped
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1 cinnamon stick
red pepper flakes
ground cloves
1 (12 ounce) bag cranberries
1 cup brown sugar
2 bosc pears, peeled, cored, and chopped

Steps:

  • In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
  • Cook until reduced to 1 1/2 cups.
  • Add remaining ingredients and cook on low until flavors blend, 30 minutes.
  • Remove cinnamon stick, mash with potato masher if desired.
  • Serve at room temperature May be prepared 3 days ahead.

Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5

GINGER CRANBERRY CHUTNEY



Ginger Cranberry Chutney image

I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.

Provided by Taste of Home

Time 55m

Yield 5 cups.

Number Of Ingredients 14

5-1/4 cups water, divided
1/2 medium lime
5 whole cloves
1 cup packed dark brown sugar
3/4 cup apricot preserves
1/2 cup cider vinegar
1 tablespoon minced fresh gingerroot
3/4 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 medium pear, peeled and diced
1 medium tart apple, peeled and diced
3 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY AND PEAR CHUTNEY



Cranberry and Pear Chutney image

Categories     Condiment/Spread     Sauce     Thanksgiving     Quick & Easy     Cranberry     Pear     Chill     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 11

1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

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.

GINGER PEAR CRANBERRY SAUCE



Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

  • Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
  • Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

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

Categories     Chutneys

Time 1h10m

Yield 2 1/2 cups

Number Of Ingredients 12

1 large garlic clove, minced
1 medium onion, minced
12 ounces fresh cranberries
1 cup firmly packed light brown sugar
1 large pear, peeled, cored and chopped
1/3 cup cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon red pepper flakes

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.

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

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