Cranberry Pear And Ginger Chutney Recipes

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 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.

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.

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 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, PEAR, AND GINGER RELISH

Steps:

• Combine all the ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer for 10 minutes, stirring occasionally.
• Chill.

PEAR AND CRANBERRY CHUTNEY

Steps:

• Peel, core and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
• Place pan over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours. Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
• Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.