RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
SPICED PEAR CHUTNEY
Something delicious to make with your pear glut.
Provided by Author: Marie Rayner
Time 2h20m
Yield Yield: 3 Pints
Number Of Ingredients 1
Steps:
- Prepare the pears and onions. Place them into a large deep saucepan. Cook over medium heat, stirring occasionally. Add the remaining ingredients. Bring to the boil, then reduce to a low simmer. Cook for 1 to 1 1/2 hours until it is the consistency you want, stirring it often. Ladle into hot sterilised pint jars, wipe jar rims, and seal.
PEAR CHUTNEY WITH RAISINS
Provided by Susan Banks
Categories Condiment/Spread Sauce Fruit Raisin Pear Fall Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
PEAR RAISIN CHUTNEY
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
- Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.
SPICED PEAR CHUTNEY
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Provided by Tom Kerridge
Categories Condiment
Time 55m
Yield makes 1 litre
Number Of Ingredients 10
Steps:
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber
PEAR-APPLE CHUTNEY
This chutney made using pears and apples is a tasty condiment to be served with dinner.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 26
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
- Pour chutney into containers with tightfitting lids. Store in refrigerator.
Nutrition Facts : Calories 143, Carbohydrate 37 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 48 mg
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5/5 (1)Category Side DishServings 32Total Time 4 hrs 10 mins
- In large saucepan, combine brown sugar and vinegar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
- Stir in all remaining ingredients. Return to a boil. Reduce heat; simmer 45 minutes or until thickened, stirring occasionally. Cool slightly. Refrigerate at least 3 hours or until chilled.
- Spoon into serving bowl or jar; cover tightly with foil or lid. Store in refrigerator for up to 2 weeks.
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