Dried Cherry Pearl Onion And Pear Chutney Recipes

PEARL ONIONS WITH DRIED CHERRIES

Pearl Onions With Dried Cherries image

Make and share this Pearl Onions With Dried Cherries recipe from Food.com.

Provided by Rita1652

Categories Cherries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
2 cups white pearl onions, peeled
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 tablespoon lemon juice
1/2 cup fresh orange juice, and zest
1/2 cup dried cherries

Steps:

Melt butter add onions and sauté 10 minutes.
Add sugar, ginger, juices, & zest. Simmer for 15 minutes until you have a syrup.
Add cherries and cook 5 more minutes.

Nutrition Facts : Calories 183.6, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 33.5, Carbohydrate 36.7, Fiber 1.2, Sugar 31.1, Protein 1

DRIED CHERRY, PEARL ONION, AND PEAR CHUTNEY

Dried Cherry, Pearl Onion, and Pear Chutney image

The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 8

Ingredients

4 Bartlett pears, peeled, cored, and cut into 1/4-inch dice
Juice of 2 lemons
2 1/2 cups dried cherries
1 pound red pearl onions, roots trimmed, peeled, and cut in half lengthwise
1 1/2 cups red-wine vinegar
1 cup sugar
1 teaspoon coarse salt
1/4 teaspoon ground cloves

Steps:

In a large bowl, toss pears with lemon juice.
Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.

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