PEAR-CRANBERRY CHUTNEY
With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h10m
Yield 10
Number Of Ingredients 7
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.
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 CHUTNEY
This is an excellent accompaniment to roasted pork, duck, or turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
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-PEAR CHUTNEY
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
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 AND PEAR CHUTNEY
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 11
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
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
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-PEAR CHUTNEY
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
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
PEAR CRANBERRY CHUTNEY
Make and share this Pear Cranberry Chutney recipe from Food.com.
Provided by Geema
Categories Pears
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 64.8, Fat 0.1, Sodium 3.4, Carbohydrate 15.9, Fiber 2.3, Sugar 10.8, Protein 0.4
PEAR AND CRANBERRY CHUTNEY
Provided by Nigella Lawson
Categories condiments, sauces and gravies
Time 1h45m
Yield 6 cups
Number Of Ingredients 8
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.
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
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