Pear And Cranberry Chutney
This festive pear and cranberry chutney is bursting with warm spices and tangy flavors. The combination of sweet pears, tart cranberries, and aromatic spices will fill your kitchen with a delightful aroma as it slowly roasts in the oven. This chutney makes a perfect accompaniment to your holiday dishes or as a flavorful topping to elevate any meal.
— Constant Cookbook
Ingredients
- 4 Bosc pears, peeled, cored and cut
- into 1/4-inch cubes
- 3 cups fresh or frozen cranberries
- 1 yellow onion, diced
- 1 Tbs. peeled and grated fresh ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/4 tsp. ground cloves
- Cayenne pepper, to taste
- Grated zest of 1 orange
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 cup firmly packed light brown sugar
- 1/4 cup pear nectar
- 2 Tbs. cider vinegar
Instructions
- Preheat an oven to 350ºF.
- In a 9-by-13-inch baking dish, stir together the pears, cranberries, onion, ginger, cinnamon, cardamom, cloves, a pinch of cayenne, the orange zest, butter and brown sugar.
- Roast the chutney until the pears are very soft and the cranberries have started to break down, about 2 hours. Remove from the oven, stir in the pear nectar and vinegar, and let cool to room temperature. (The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.)
- Transfer the chutney to a serving bowl and serve.
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