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
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
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.
PEAR RAISIN CHUTNEY
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
- Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.
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
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
CRANBERRY-PEAR CHUTNEY
Make and share this Cranberry-Pear Chutney recipe from Food.com.
Provided by figaro8895
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
- Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
- Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
- Remove from heat; cool.
- Cover and refrigerate up to 2 days ahead.
Nutrition Facts : Calories 257.7, Fat 0.2, Sodium 19.7, Carbohydrate 67.2, Fiber 4.3, Sugar 56.5, Protein 1
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
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
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
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.
CRANBERRY AND PEAR CHUTNEY
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 11
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.
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
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
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
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
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