Cranberry Pear Chutney Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Heat the oil in a medium saucepan over medium-high heat until hot. Add the onion and garlic; cook and stir for 5 minutes or until the onion is translucent. Stir in the remaining ingredients; bring to a boil. Reduce heat to medium-low. Cook for 20 minutes, until the sauce is slightly thickened, stirring occasionally. Serve warm with roast turkey, pork roast or baked ham.
• Nutritional Information Per Serving: 181 calories; 2 g fat; 0 mg cholesterol; 23 mg sodium; 43 g carbohydrate; 2 g fiber; 1 g protein.

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.

Steps:

• In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
• Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
• Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
• Remove from heat; cool.
• Cover and refrigerate up to 2 days ahead.

Steps:

• Cook onion, garlic and wine in a skillet for about 5 minutes, stirring frequently. Do not let onion brown.
• Stir in the diced pears, cranberries, sugar and pumpkin pie spice.
• Reduce the heat and simmer uncovered about 10 minutes, stirring frequently.
• Serve warm, or at room temperature.