Pearl Onion Cherry Pear Chutney Recipes

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.

SPICED PEAR CHUTNEY

Spiced pear chutney image

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Provided by Tom Kerridge

Categories Condiment

Time 55m

Yield makes 1 litre

Number Of Ingredients 10

Ingredients

200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
50g sultanas

Steps:

Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber

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