October 15, 2014

Pear Chutney with Cranberries

Pear Chutney with Cranberries

Pears are the forgotten fruit of fall. This time of year, we see big piles of apples at every supermarket, and they turn up in so many of our favorite dishes - apple butter, apple strudel, caramel apples, candy apples, etc., etc. But what about that other fall fruit, the pear? They are equally as delicious as apples, and pricewise, they are often downright cheap this time of year. Today I found them for $.65 a pound at my local market! Naturally, I picked up several pounds (3 pounds, to be exact), because they are good in so many recipes, as well as just on their own as a snack. 

The first thing I decided to make with my pears is a tasty pear and cranberry chutney. It's a little sweet, a little tart, with a few fall spices thrown in. We ate some tonight on cheese and crackers, but I think it would be delicious on chicken or pork. 

Makes about 1 3/4 cups


1/2 cup apple cider vinegar
1/2 cup packed brown sugar
2 cups peeled, diced pears (2-3 pears)
1/3 cup diced onion
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
pinch of ground cloves
1/2 cup dried cranberries


1. Mix together the vinegar and sugar in a saucepan, and bring to a boil 
2. Add the onions and apples, and return to a boil. 
3. Stir in the cranberries and spices, then reduce to a simmer. 
4. Simmer for 25-30 minutes, until everything is syrupy and soft (you want the pears to be tender, but not mushy and falling apart).
5. Allow to cool and then spoon into a jar. Serve warm or at room temperature, or store in the refrigerator. 

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