Cranberry And Asian Pear Chutney Recipes

CRANBERRY AND ASIAN PEAR CHUTNEY

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.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

CRANBERRY, PEAR AND GINGER CHUTNEY

Steps:

• In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
• Cook until reduced to 1 1/2 cups.
• Add remaining ingredients and cook on low until flavors blend, 30 minutes.
• Remove cinnamon stick, mash with potato masher if desired.
• Serve at room temperature May be prepared 3 days ahead.

GINGERY CRANBERRY AND PEAR CHUTNEY

Steps:

• Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture is thickened and fruit is tender.
• Store covered in glass or plastic container in refrigerator up to 2 weeks.

CRANBERRY-PEAR CHUTNEY

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.

PEAR-CRANBERRY CHUTNEY

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.

CRANBERRY AND PEAR CHUTNEY

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.

PEAR AND CRANBERRY CHUTNEY

Steps:

• 1. Measure out all ingredients except pears and add to large, heavy pot. Clean, peel, core, cut up pears and add to the rest. Heat until boiling, then turn to medium and let simmer for 2 hours. Stir occasionally, making sure mixture doesn't stick to the bottom.
• 2. When stuff is finally simmering, start dishwasher with jars so they'll be hot when simmering is complete and mixture has thickened and reduced. Also start water bath canner so that water will be boiling by the time mixture is done.
• 3. With a ladle and jar funnel, fill hot jars to within 1/2 inch. Wipe tops with wet paper towel, add lids and rings. Place in rack in canner. When water returns to boil, set timer for 15 minutes. When time's up, remove and place on towels to cool undisturbed over night or until completely cool.