Looking to jazz up thanksgiving or Christmas dinner? Well you’ve got to try this one. It’s tangy, it’s sweet, it savory and a perfect addition to turkey, chicken or sides.
This was my first time making chutney and I was surprised at the simplicity of preparing.
Whether you like your chutney spicy, no spice or somewhere in between, you can customize this pear cran chutney recipe to suit your taste.
If you’re a beginner cook or a seasoned cook, this is for you!
Ingredients
- 5-6 pears (pealed and chopped)
- 12 oz bag cranberries
- Half lemon sliced thinly with rind
- Half yellow onion chopped
- 3 cloves garlic minced/blended
- 1 tbsp. ground turmeric
- 1 tbsp. Butter/olive oil
- 1 1/4 cup brown sugar
- 1 tsp. ground cloves
- 1 tsp. ground all spice
- 1 cinnamon stick
- 1 tsp. ground cumin
- 1 tsp. cardamom
- Pinch of salt
- 8 hot peppers (optional)
- 1/4 cup white wine vinegar
How To Prepare Pear Cranberry Chutney
Step 1– Sauté onion, garlic, ginger for about 3 minutes. Then add the pears, cranberries and cinnamon.
Step 2– Add all the other ingredients. Bring to boil. Then reduce to a simmer .
Step 3- Simmer for 45 minutes covered, turning ever so often.
Step 4– Simmer for another 10 minutes uncovered. You can add a heaping tbsp. of corn starch to thicken the consistency further if you like.
Remove from heat and store in a sterilized bottle. Enjoy at thanksgiving instead of regular cranberry sauce or in addition to it! 🍁🦃🍂👏
