Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Spiced Pear and Cranberry Chutney (1)

Tuesday
Dec102013

Spiced Pear and Cranberry Chutney

For years I made a Spicy Pear Chutney as I am not a big fan of canned cranberry anything, and never had a good homemade cranberry anything.  Never liked the texture.  But I miss the tang of the cranberry itself, so I decided to adapt my Pear Chutney into a combinedCranberry Chutney.  Yum!  Spicy, Tart, Sweet, Jammy in texture.  Of course, if you wanted to keep it all Pear, or all Cranberry, just double the quantity of whatever fruit you select from the first two ingredients below.

 

Cranberry Pear Chutney

1 cups dried cranberries/4-5 Dried Pears, diced
1 cups fresh cranberries/2 Bosc Pears, peeled, cored and diced
2 cups sweet onions, diced
4 cloves garlic
2 cups sweet onions, diced
1 cup balsamic and 1 cup cider vinegar/ cups cider vinegar
2 cups brown sugar
2 cloves garlic
2 tsp cayenne pepper
1 tsp ground ginger

Combine all of the ingredients into a large saucepan.   Bring to a boil, then cook until thick and with a consistency like jam.  Allow to cool before storing.  This will keep in the refrigerator for about a week, and perhaps two weeks in the freezer.  Due do the sugar and vinegar levels, it will begin to ferment if kept much longer, so don’t make it too far in advance.