Pear and Cranberry Chutney
Prep Time:
5 minutes
Cook Time:
120 minutes
Servings:
10
Serves 8 to 10.
This chutney, which marries flavorful Bosc pears with tart cranberries and an assortment of spices, is roasted in the oven, where it can be left unattended, rather than simmered on the stovetop.
Ingredients:
- 4 Bosc pears, peeled, cored and cut
into 1/4-inch cubes - 3 cups fresh or frozen cranberries
- 1 yellow onion, diced
- 1 Tbs. peeled and grated fresh ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/4 tsp. ground cloves
- Cayenne pepper, to taste
- Grated zest of 1 orange
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 cup firmly packed light brown sugar
- 1/4 cup pear nectar
- 2 Tbs. cider vinegar
Directions:
Preheat an oven to 350ºF.
In a 9-by-13-inch baking dish, stir together the pears, cranberries, onion, ginger, cinnamon, cardamom, cloves, a pinch of cayenne, the orange zest, butter and brown sugar.
Roast the chutney until the pears are very soft and the cranberries have started to break down, about 2 hours. Remove from the oven, stir in the pear nectar and vinegar, and let cool to room temperature. (The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.)
Transfer the chutney to a serving bowl and serve.
In a 9-by-13-inch baking dish, stir together the pears, cranberries, onion, ginger, cinnamon, cardamom, cloves, a pinch of cayenne, the orange zest, butter and brown sugar.
Roast the chutney until the pears are very soft and the cranberries have started to break down, about 2 hours. Remove from the oven, stir in the pear nectar and vinegar, and let cool to room temperature. (The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.)
Transfer the chutney to a serving bowl and serve.
Serves 8 to 10.
Adapted from Williams-Sonoma, Entertaining,
by George Dolese
(Oxmoor House, 2004).
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