Cranberry-Pear Chutney (Juniper Berries)
This spiced cranberry and pear chutney is a festive and flavorful addition to any holiday table. Bursting with the sweetness of pears and the tartness of cranberries, this chutney is infused with warm spices like cinnamon, cloves, and juniper berries, creating a delightful balance of flavors. The aromatic blend of apple cider, orange juice, and cider vinegar adds depth and richness to this condiment. Enjoy the fragrant and zesty notes of this chutney alongside your favorite holiday dishes for a truly unforgettable dining experience.
— Constant Cookbook
Ingredients
- 1 cup minced white onion
- 1 cup apple cider
- 3/4 cup fresh orange juice
- 2 Tbs. cider vinegar
- 4 juniper berries
- 1 Tbs. coarsely grated lemon zest
- 1 Tbs. coarsely grated orange zest
- 1 cinnamon stick, 1 1/2 inches long
- 6 whole cloves
- 1 1/4 cups firmly packed light brown sugar
- 1 bag fresh cranberries (about 3 cups)
- 2 Bosc or other firm but ripe pears, peeled, halved, cored and cut into 1-inch cubes
Instructions
- In a nonreactive saucepan over medium-high heat, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick and cloves. Bring to a boil, reduce the heat to medium and cook, uncovered, stirring occasionally, until reduced to 1 1/2 cups, 10 to 15 minutes.
- Stir in the brown sugar until it dissolves, about 2 minutes. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 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.
- Adapted from a recipe by Williams-Sonoma.
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