Cranberry Pear Chutney Recipes

CRANBERRY-PEAR CHUTNEY

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

Cranberry-Pear Chutney image

Steps:

In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

Ingredients

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

CRANBERRY-PEAR CHUTNEY

This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.

Provided by duonyte

Categories Chutneys

Time 1h10m

Yield 2 1/2 cups

Number Of Ingredients 12

Cranberry-Pear Chutney image

Steps:

Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
Add the chopped pear and cook 10 minutes longer.
Remove from heat and add remaining sugar, to taste. (I usually do not).
Serve hot, cold or room temperature. May be refrigerated for up to one month.

Nutrition Facts : Calories 488.9, Fat 0.6, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 124.9, Fiber 11, Sugar 102.7, Protein 1.8

Ingredients

1 large garlic clove, minced
1 medium onion, minced
12 ounces fresh cranberries
1 cup firmly packed light brown sugar
1 large pear, peeled, cored and chopped
1/3 cup cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon red pepper flakes

CRANBERRY-PEAR CHUTNEY

This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.

Provided by daphne.hardy

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 3h10m

Yield 16

Number Of Ingredients 11

Cranberry-Pear Chutney image

Steps:

Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g

Ingredients

1 pound fresh cranberries
2 small pears, peeled and chopped
1 cup water
1 cup white sugar
½ cup golden raisins
½ cup packed brown sugar
¼ cup red wine
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

CRANBERRY AND PEAR CHUTNEY

Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet

Yield Makes about 4 cups

Number Of Ingredients 11

Cranberry and Pear Chutney image

Steps:

In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

Ingredients

1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

CRANBERRY, PEAR, AND GINGER CHUTNEY

Provided by Tina Miller

Categories Sauce Ginger Side Christmas Thanksgiving Low Fat Vegetarian Low Cal Cranberry Pear Low Cholesterol Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Cranberry, Pear, and Ginger Chutney image

Steps:

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.

Ingredients

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)

SPICED PEAR-AND-CRANBERRY CHUTNEY

The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 25m

Yield About 3 cups

Number Of Ingredients 6

Spiced Pear-and-Cranberry Chutney image

Steps:

Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

Ingredients

12 ounces fresh or frozen cranberries (3 cups)
3 Bosc pears, peeled, cored, and cut into 3/4-inch pieces (3 cups)
3 strips (each 3 inches) orange peel, plus 1/3 cup fresh juice (from 1 large orange)
2/3 cup sugar
1 cinnamon stick
Kosher salt

CRANBERRY PEAR CHUTNEY

My husband, Jack, is a diabetic who likes to round out a meal with this lovely sauce. The ingredients in this sugar-free treat give it a natural sweetness.-Carol Bricker, Tempe, Arizona

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 4

Cranberry Pear Chutney image

Steps:

In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

2 cups fresh cranberries
3/4 cup thawed apple juice concentrate
1 pear, peeled and cubed
1/2 cup raisins

KILLER CRANBERRY CHUTNEY

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Killer Cranberry Chutney image

Steps:

Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

Ingredients

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

PEAR AND CRANBERRY CHUTNEY

Provided by Nigella Lawson

Categories condiments, sauces and gravies

Time 1h45m

Yield 6 cups

Number Of Ingredients 8

Pear And Cranberry Chutney image

Steps:

Peel, core and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
Place pan over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours. Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams, TransFat 0 grams

Ingredients

2 1/2 pounds (about 6) Bartlett pears
2 cups fresh cranberries
1 onion, peeled and finely chopped
1 cup Demerara (light brown) sugar
2 teaspoons yellow mustard seeds
1 cinnamon stick, broken into 4 equal pieces
3 cloves
3 cups white wine vinegar

CRANBERRY-PEAR CHUTNEY

This Healthy Living Cranberry-Pear Chutney gets its sweet and savory on with brown sugar, apple cider vinegar, and a host of fragrant spices.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 cups or 32 servings, 2 Tbsp. each

Number Of Ingredients 12

Cranberry-Pear Chutney image

Steps:

Cook and stir onions in hot oil in large saucepan on medium heat 8 min. or until crisp-tender. Add all remaining ingredients except lemon juice and nuts; simmer on medium-low heat 30 min., stirring occasionally.
Remove and discard cinnamon sticks. Stir lemon juice into cranberry mixture. Spoon into jars; top with nuts. Cool completely. Cover with lids. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Ingredients

1 small red onion, finely chopped (1-1/4 cups)
1 Tbsp. oil
1 pkg. (12 oz.) fresh or frozen cranberries
2 pears, chopped
1-1/4 cups water
1/2 cup dried cranberries
1/3 cup packed brown sugar
1/4 cup HEINZ Apple Cider Vinegar
1 tsp. ground allspice
2 cinnamon sticks
2 tsp. lemon juice
1/2 cup PLANTERS Pistachio Lovers Mix, toasted

CRANBERRY AND ASIAN PEAR CHUTNEY

This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune

Provided by Hey Jude

Categories Chutneys

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

Cranberry and Asian pear chutney image

Steps:

Heat olive oil in a medium pot over medium heat; add onion, cook until translucent, about 3 minutes; add garlic, cook until it softens, abut 1 minute.
Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
Remove from heat; stir in pears, let cool.
Pour into storage container and refrigerate at least 3 hours.

Nutrition Facts : Calories 169.3, Fat 1.5, SaturatedFat 0.2, Sodium 14.5, Carbohydrate 40.4, Fiber 2.8, Sugar 35.3, Protein 0.4

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (12 ounce) bag fresh cranberries
1/2 cup water
1/4 cup cider vinegar
1 1/2 cups brown sugar
1 tablespoon lemon, zest of
1 tablespoon orange zest
2 Asian pears, peeled,cored,diced

PEAR-CRANBERRY CHUTNEY

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 2h10m

Yield 10

Number Of Ingredients 7

Pear-Cranberry Chutney image

Steps:

In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g

Ingredients

3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cup sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

CRANBERRY-PEAR CHUTNEY

This is an excellent accompaniment to roasted pork, duck, or turkey.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Cranberry-Pear Chutney image

Steps:

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.

Ingredients

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)

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