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
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.
GINGER PEAR CHUTNEY
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
Provided by Kathleen Constance
Categories Chutneys
Time 2h30m
Yield 12-14 half pint jars
Number Of Ingredients 9
Steps:
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
ROASTED PEAR MANGO CHUTNEY
A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!
Provided by BASTET
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time P1DT1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
- Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
- Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g
GOLDEN PEAR CHUTNEY
Steps:
- Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.
PEAR CHUTNEY
Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.
Provided by Tisme
Categories Pears
Time 1h25m
Yield 2 jars
Number Of Ingredients 8
Steps:
- Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
- Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
- The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
- Place chutney into the fridge after opening and use within 2-3 months.
Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4
QUICK PEAR CHUTNEY
Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
- Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
SPICED PEAR CHUTNEY
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Provided by Tom Kerridge
Categories Condiment
Time 55m
Yield makes 1 litre
Number Of Ingredients 10
Steps:
- Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
- Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.
Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber
GINGERED PEAR & CURRANT CHUTNEY
Living on a small farm, my husband and I always shared chores, including canning our homegrown harvest. I think this spiced pear chutney is especially good with pork roast.
Provided by Taste of Home
Time 3h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy., Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat. , Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
More about "pear ginger chutney recipes"
PEAR AND GINGER CHUTNEY RECIPE | GOOD FOOD
From goodfood.com.au
Category Side DishTotal Time 45 mins
- Heat the oil in a large saucepan, add the rosemary, sultanas and sugar, and fry until the fruit begins to caramelise.
- Add the vinegar and boil on a high heat for three minutes. Add the remaining ingredients, bring to the boil, then lower to a simmer and cook until most of the liquid has evaporated.
- Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it.
- Don’t let the pears cook too much; they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in thefridge.FRANK'S TIPDon't use fully ripe pears for cooking, as they will fall apart. You need them slightly firm.
PEAR-GINGER CHUTNEY - RECIPE - FINECOOKING
From finecooking.com
5/5 (5)Estimated Reading Time 2 minsServings 3
PEAR AND GINGER CHUTNEY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category PreserveEstimated Reading Time 50 secs
PEAR CHUTNEY RECIPE - SWEET & SPICY PEAR AND APPLE …
From foodviva.com
CRANBERRY, PEAR, AND GINGER CHUTNEY | IGA RECIPES
From iga.net
BARTLETT PEAR CHUTNEY WITH DRIED CHERRIES AND GINGER
From foodinjars.com
PEAR CHUTNEY RECIPE AND CANNING INSTRUCTIONS - THE …
From thespruceeats.com
10 BEST SPICED PEAR CHUTNEY RECIPES | YUMMLY
From yummly.com
PEAR & GINGER CHUTNEY - A. VOGEL
From avogel.ca
GINGER PEAR CHUTNEY - CANADIAN FOODIES
From canadianfoodies.ca
TRIPLE GINGER & PEAR CHUTNEY - LIZ THE CHEF
From lizthechef.com
DRIED PEAR AND GINGER CHUTNEY | COOKSTR.COM
From cookstr.com
PEAR CHUTNEY WITH CINNAMON AND GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR AND GINGER CHUTNEY RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR GINGER CHUTNEY WITH SUNFLOWER SEEDS - COOKING WITH SAPANA
From cookingwithsapana.com
PEACH AND PEAR CHUTNEY – THE LOCAL KITCHENER
From localkitchener.ca
EASY PEAR CHUTNEY FOR CHEESE BOARDS - CTV
From more.ctv.ca
PEAR AND GOLDEN RAISIN GINGER CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
QUICK & VERY EASY PEAR CHUTNEY – PHIL'S HOME KITCHEN
From philshomekitchen.org
5-INGREDIENTS: PEAR CHUTNEY | FOOD NETWORK HEALTHY EATS: RECIPES, …
From foodnetwork.com
SPICED PEAR CHUTNEY RECIPE - NO ADDED SUGAR - VEGANLOVLIE
From veganlovlie.com
CRANBERRY, PEAR, AND GINGER CHUTNEY RECIPE | BON APPéTIT
From bonappetit.com
WELL PRESERVED: A PEAR, LEMON AND GINGER CHUTNEY RECIPE - FOOD …
From foodrepublic.com
PEAR CRANBERRY CHUTNEY | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
CRANBERRY, PEAR, AND GINGER CHUTNEY - GLUTEN FREE RECIPES
From fooddiez.com
SPICED PEAR CHUTNEY - THE ENGLISH KITCHEN
From theenglishkitchen.co
PEAR AND GINGER CHUTNEY - RECIPES - ABC RADIO
From abc.net.au
PEAR CHUTNEY RECIPE | GOOD FOOD
From goodfood.com.au
PEAR APRICOT CHUTNEY | CANADIAN LIVING
From canadianliving.com
GINGER & PEAR CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
FEIJOA PEAR & GINGER CHUTNEY - HOMEGROWN KITCHEN
From homegrown-kitchen.co.nz
THREE-GINGER PEAR CHUTNEY - CHOWTIMES.COM
From chowtimes.com
HOW TO MAKE GINGER & PEAR CHUTNEY - PRESERVE & PICKLE
From preserveandpickle.com
PEAR GINGER CHUTNEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRANBERRY, GINGER, AND PEAR CHUTNEY RECIPE - SANFORD D'AMATO
From foodandwine.com
PEAR AND GINGER CHUTNEY - RECIPES - ABC RADIO
From abc.net.au
You'll also love