Pear Cranberry Chutney
Elevate your fall and holiday menus with this irresistible Pear Cranberry Chutney—a perfect blend of sweet, tangy, and spiced flavors. Featuring juicy ripe pears, tart fresh cranberries, and a medley of warm spices like cinnamon, cloves, and nutmeg, this chutney is beautifully balanced with a touch of brown sugar, apple cider vinegar, and a hint of orange zest for brightness. Quick and easy to prepare in just 35 minutes, this versatile condiment pairs wonderfully with roasted meats, holiday spreads, cheese boards, or as a zesty sandwich topping. With optional raisins for added texture, this recipe offers a delicious way to celebrate the flavors of the season while impressing your guests. Store in the fridge for up to two weeks and savor its festive charm! Keywords: Pear Cranberry Chutney, fall recipes, holiday chutney, savory-sweet side dish, easy chutney recipe.
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Recipe Information
Ingredients
- 3 cups Pears (ripe, peeled, cored, and diced)
- 1 cup Fresh cranberries
- 0.5 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 0.25 cup Water
- 1 tablespoon Fresh ginger (minced)
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Orange zest (finely grated)
- 0.25 teaspoon Salt
- 0.25 cup Raisins (optional)
Instructions
In a medium-sized saucepan, combine the diced pears, fresh cranberries, brown sugar, apple cider vinegar, and water.
Set the saucepan over medium heat and stir the mixture until the sugar dissolves completely.
Add the minced ginger, ground cinnamon, ground cloves, ground nutmeg, orange zest, and salt to the saucepan, stirring well to combine.
If using raisins, stir them in at this point.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the cranberries have burst and the chutney has thickened. Stir occasionally to prevent sticking.
Taste the chutney and adjust the seasoning, adding more brown sugar if a sweeter flavor is desired or more vinegar for extra tanginess.
Remove the saucepan from the heat and let the chutney cool to room temperature. The mixture will continue to thicken as it cools.
Transfer the chutney to a sterilized jar or airtight container and store in the refrigerator for up to 2 weeks.
Serve as a condiment for roasted meats, cheese platters, or as a spread for sandwiches.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 174.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1475 mg | 31% | |
*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.
