Gingery Cranberry And Pear Chutney Recipes

CRANBERRY-PEAR CHUTNEY

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.

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 PEAR ALMOND CHUTNEY

Steps:

• Add raisins to the hot water and let sit for 20 min. to plump, then drain reserving a 1/2 cup of liquid. Set raisins aside.
• In a large pot add the reserved water along with the sugars and vinegar. Cook, stirring slowly to dissolve sugar and then bring up to a boil. Cook syrup for about 15 min. without stirring. Add the orange zest, orange juice, ginger, and cranberries. Bring back up to a boil and cook for 10 min. until mixture starts to thicken enough to mound onto a spoon. The cranberries should have popped for the most part.
• Add in the pears, almonds, raisins, cinnamon and nutmeg. Boil for an additional minute. Soak lids in hot water for 5 min. Ladle into sterilized jars, leaving a 1/2" head space. Wipe down rims with a clean cloth. Apply the lids and close with the rims to finger tip tight. Process in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 10 minutes. Then turn off heat and let the jars sit in the hot water for 5 minutes. Remove to a towel lined counter and let rest until lids have sealed and the jars are cooled. If any don't seal place in the fridge and use within 3 weeks.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

CRANBERRY, PEAR, AND GINGER CHUTNEY

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.

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:

• 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.

CRANBERRY AND PEAR CHUTNEY

Steps:

• Put the spices in a square of muslin, tie with string and put into a preserving pan or a large, heavy-based pan.
• Peel, quarter and core the pears. Cut into chunks. Add remaining ingredients to the pan with the pears and bring to the boil. Reduce the heat and simmer gently for 40-50min, stirring occasionally, until the mixture is thick and pulpy. Remove the muslin bag.
• Sterilise jars as in vodka recipe on previous page. Fill immediately with the hot chutney, cover with wax discs and seal. Leave to mature in a cool, dark place for at least one month before eating.
• Wrap up for Christmas and label with an eat-by date - the chutney will keep in a cool, dark place for up to a year. Once opened, use within a month and store in the fridge.

GINGER CRANBERRY CHUTNEY

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

GINGER PEAR CHUTNEY

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.

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.

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.

CRANBERRY, FIG AND PEAR CHUTNEY WITH GINGER

Steps:

• 1. Put all the ingredients except 75g cranberries in a large saucepan set over a medium heat. Stir occasionally until the sugar has dissolved and the mixture is bubbling. Turn the heat down to a simmer and leave to cook for 1 hour, stirring more frequently as the chutney thickens. Add the reserved 75g cranberries and cook for a further 10 minutes. 2. Divide the hot chutney between new sterilised jars and cover with lids. Store in a cool, dark place for at least 4 weeks before using. Once opened, keep in the fridge and use within a month