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Cranberry, Pear, and Ginger Chutney

Cranberry, Pear, and Ginger Chutney

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  • 2 cups apple cider vinegar
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
  • 2 1/2 teaspoons finely grated lemon peel
  • 2 1/2 teaspoons finely grated orange peel
  • 1 cinnamon stick, broken in half
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon ground cloves
  • 1 12-ounce bag fresh cranberries
  • 1 1/4 cups (packed) golden brown sugar
  • 2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)

Recipe Preparation

  • Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Reviews Section

Cranberry and pear chutney

Put the spices in a square of muslin, tie with string and put into a preserving pan or a large, heavy-based pan.

Peel, quarter and core the pears. Cut into chunks. Add remaining ingredients to the pan with the pears and bring to the boil. Reduce the heat and simmer gently for 40-50min, stirring occasionally, until the mixture is thick and pulpy. Remove the muslin bag.

Sterilise jars as in vodka recipe on previous page. Fill immediately with the hot chutney, cover with wax discs and seal. Leave to mature in a cool, dark place for at least one month before eating.

Wrap up for Christmas… and label with an eat-by date - the chutney will keep in a cool, dark place for up to a year. Once opened, use within a month and store in the fridge.

Recipe Summary

  • 3 cups fresh cranberries
  • 1 cup sugar
  • 3 firm pears, peeled and cored, cut into 1/2-inch dice
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon)
  • 1/2 cup fresh orange juice
  • 1/4 cup golden raisins
  • 1/4 cup dried pitted dates, coarsely chopped (about 5)

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.

Recipe Summary

  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Cranberry Pear Almond Chutney

One of my daughter&rsquos favorite things is cranberries for the holiday season. I think she could eat a whole bowl of them herself, plus she adores pears!! With those both in mind we made Cranberry Pear Almond Chutney. The chutney would be the perfect accompaniment to chicken, turkey, pork or ham for the holidays. A warmed brie would be wonderful to pair with this also and it would make such a pretty topping. Furthermore it makes a gorgeous little gift for a hostess or as part of a kitchen basket for Christmas.

This is a simple condiment to can and one that is perfect in little jars. Simply decorating the jars or add a label with the name of the recipe and the date it was canned. Fill up a larger one for yourself and have the small 4 oz. jars for gifts. You might even be tempted to make a double batch of this for the holidays as it may be gone by Thanksgiving!!

This chutney is sweet, tart, nutty and super flavorful. Cranberries just sing for the holiday season and are found in abundance!! Their pretty colour makes your table and your dinner plate even more appetizing and festive!! Using either fresh or frozen cranberries works with this recipe.

Lastly, the addition of warming spices like cinnamon, nutmeg and, ginger makes this chutney even more delicious. Also noteworthy, is the raisins and orange zest and juice to completely round out this wonderful condiment.

Easy ways to make money with cranberry pear and ginger chutney

Cranberry pear and ginger chutney is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make easy ways to make money with cranberry pear and ginger chutney at your home.

The ingredients or substance mixture for cranberry pear and ginger chutney recipe that are useful to cook such type of recipes are:

  • Apple Cider Vinegar
  • Onion
  • Fresh Ginger
  • Candied Ginger
  • Lemon Zest
  • Orange Zest
  • Cinnamon Stick
  • Red Pepper Flakes
  • Ground Cloves
  • Cranberries
  • Brown Sugar
  • Bosc Pears

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  • 60 Minutes Or Less
  • Time To Make
  • Course
  • Main Ingredient
  • Cuisine
  • Preparation
  • Occasion
  • North American
  • Sauces
  • Chutneys
  • Condiments Etc
  • Fruit
  • Easy
  • Holiday Event
  • Kosher
  • Vegetarian
  • Dietary
  • Thanksgiving
  • Berries
  • Pears

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1 Combine pears, cranberries, apple cider vinegar, brown sugar, raisins, onions, ginger, salt and mustard seeds in a large, heavy-bottomed pot. Bring to a low boil and then reduce heat to a simmer. Cook over medium heat for 20 to 30 minutes, until the pears melt, the cranberries pop, and the raisins get plump.

2 If the liquid reduces away before the fruit has softened and plumped, add a splash of water to prevent burning.

3 Once the chutney is thick and there’s no sign of runniness, it is finished. Funnel the chutney into prepared jars leaving la 1/2-inch headspace. Wipe rims with a dampened clean paper towel. Adjust lids and process 10 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

4 Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

Pear Cranberry Chutney

Pear Cranberry Chutney makes a perfect homemade gift to give to just about anyone and it's so easy to make. Put the chutney in cute jars with pretty ribbons for a thoughtful delicious present.

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Pear Cranberry Chutney


  • 1 tablespoon butter
  • 2 shallots minced (about 6 tablespoons)
  • 6 pears peeled and chopped (about 6 cups)
  • 2 cups fresh or frozen cranberries
  • 1 cup apple juice
  • ½ cup apple cider vinegar
  • 1 cup brown sugar
  • 1 cinnamon stick broken in half
  • 1 tablespoon fresh grated ginger
  • zest of 1 lemon
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
4 - 8oz. jars with sealing lids, optional


  1. Pre-heat your pressure cooker using the BROWN setting.
  2. Add the butter and shallots and cook, stirring occasionally, for about 4 minutes.
  3. Add all the remaining ingredients to the pressure cooker, stir and lock the lid in place.
  4. Cook under HIGH pressure for 10 minutes.
  5. Release the pressure using the QUICK-RELEASE method. (watch for the steam as you open the lid).

Return the pressure cooker to the BROWN setting and let the chutney simmer for another 10 minutes to reduce the liquid. Transfer the chutney to a bowl using a slotted spoon. Add only as much liquid as you want to the chutney.

To can the chutney using the water bath canning method. Sterilize clean jars and lids by submerging them in a large pot of boiling water for 10 minutes or in a dishwasher on the sterilize setting. Pour hot chutney into the jars, tap the jars on the countertop to release any air bubbles and wipe the rims of the jars clean. Cover with the lids. Bring the water back to a boil and place a rack in the bottom of the pot. Lower the jars into the boiling water to rest on the rack. Boil the jars for 10 minutes and then remove the jars carefully and let them cool on the countertop. You will hear a pop for each jar as the chutney cools - this is a sign that the seal has formed on the lid. If the jars have sealed properly you can store this chutney at room temperature for up to a year.

If you made this recipe, please add your comments and ratings below.

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Weekend Project: Cranberry-Pear Chutney

A seasonal fruit chutney can be your secret weapon all throughout autumn. This cranberry-pear spread, flavored with aromatic spices, can stand in for traditional cranberry sauce at Thanksgiving dinner, but it will also add brightness to everyday sandwiches and roasted pork, duck or chicken. It’s also the perfect accompaniment to a cheese platter, pairing well with almost any type of cheese, young or aged. Make an impromptu hors d’oeuvre by spreading crostini with ricotta or goat cheese and a spoonful of the chutney.

This recipe can also be made up to 1 week before you serve it, so you really can keep it on hand. And after fall? If you process the jars, you’ll have a taste of the harvest season all year long.

Cranberry-Pear Chutney

1 cup (6 oz./185 g.) minced white onion

1 cup (8 fl. oz./250 ml.) apple cider

3/4 cup (6 fl. oz./180 ml.) fresh orange juice

1 Tbs. coarsely grated lemon zest

1 Tbs. coarsely grated orange zest

1 cinnamon stick, 1 1/2 inches (4 cm.) long

1 1/4 cups (9 oz./280 g.) firmly packed light brown sugar

1 bag (12 oz./375 g.) fresh cranberries (about 3 cups)

2 Bosc or other firm but ripe pears, peeled, halved, cored and cut into 1-inch (2.5-cm.) cubes

In a nonreactive saucepan, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick and cloves. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring occasionally, until reduced to 1 1/2 cups (12 fl. oz./375 ml.), 10-15 minutes.

Stir in the brown sugar until it dissolves, about 2 minutes. Add the cranberries and pears and return to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20-30 minutes. The fruit will be quite soft.

Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week. Bring to room temperature before serving. Makes 3 cups (30 oz./940 g.).

I am a huge fan of cranberries. I think it goes back to the days when I was a little girl and I would visit my grandma’s house. She always, always, always had cranberry juice in her fridge. Her cupboard shelf was lined with tiny, straight-sided juice glasses. I loved watching her pour the dark red juice into my glass. This year my mom will make my grandma’s traditional cranberry sauce recipe and I will make more chutney. It’s not that I don’t love my grandma’s cranberry sauce. I do. I just really love Cranberry-Ginger Chutney too. There’s something really great about having a bit of chutney on top of a slice of juicy turkey.

This year I tried something a little different. I cooked part of the chutney until it was thick and the juices were reduced. Then near the end of the cooking time, I added more cranberries. This meant that not all of the cranberries were cooked into oblivion and some whole berries still remained. I really like it. The ginger chunks are the best part. They give it a really spicy kick, but not so much your mouth is on fire. Just nice and warm.

This recipe makes a lot of chutney, which for us is totally fine. You’ll probably have leftover chutney and that’s not a bad thing. It makes killer grilled cheese sandwiches or is fantastic with baked brie. We sometimes make leftover turkey curry and the chutney fits in nicely on the side.

Watch the video: Pear and Ginger Coins Recipe (May 2022).