Mar a Lago Pear Chutney
Elevate your condiments game with this Mar-a-Lago Pear Chutney, a sweet and tangy delight bursting with warm spices and fresh, juicy pears. Made with perfectly ripe Bosc pears, finely chopped yellow onion, and a fragrant blend of grated ginger, cinnamon stick, ground cloves, and allspice, this chutney is simmered to luscious perfection in a mix of orange juice, apple cider vinegar, and brown sugar. Golden raisins add a touch of sweetness, while a hint of black pepper balances the flavors beautifully. Ready in just under an hour, this versatile pear chutney pairs wonderfully with roasted chicken, pork, or even as a vibrant addition to cheese boards and sandwiches. Perfect for entertaining or for adding a gourmet touch to weeknight meals, this chutney is a must-try for any home cook who loves bold, fruity condiments with a hint of spice.
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Recipe Information
Ingredients
- 4 medium, peeled, cored, and diced Bosc pears
- 1 small, finely chopped Yellow onion
- 1 tablespoon, grated Fresh ginger
- 0.5 cup Orange juice
- 0.5 cup Apple cider vinegar
- 0.5 cup Brown sugar
- 0.25 cup Golden raisins
- 1 whole Cinnamon stick
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Salt
- 0.25 teaspoon, freshly ground Black pepper
Instructions
1. Prepare the ingredients by peeling, coring, and dicing the pears and finely chopping the onion.
2. In a medium saucepan, combine the orange juice, apple cider vinegar, and brown sugar. Heat over medium heat and stir until the sugar dissolves.
3. Add the diced pears, chopped onion, grated ginger, golden raisins, cinnamon stick, ground cloves, ground allspice, salt, and black pepper to the saucepan.
4. Stir the mixture well to combine all the ingredients evenly.
5. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30–35 minutes. Stir occasionally to prevent sticking and ensure even cooking.
6. Cook until the pears are tender and the chutney has thickened to a jam-like consistency. Remove the cinnamon stick before serving.
7. Allow the chutney to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 2 weeks.
8. Serve as a condiment with roast chicken, pork, sandwiches, or a cheese board.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 178.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
