Apple-Pear Cranberry Chutney
I am seriously betting the heady aroma that will fill your kitchen from the combination of fresh apples, pears and cranberries simmering along with all the comforting spices of the holiday season will entice you to forgo buying "store-bought" and make this super-simple and versatile chutney often.
Yield: about 4 cups
Yield: about 4 cups
Ingredients
- 2 cups fresh or frozen cranberries picked over and washed
- 2 large apples any variety, peeled, cored and chopped
- 2 large ripe pears any variety, peeled, cored and chopped
- 1 medium onion chopped
- 1 tablespoon orange juice fresh squeezed if possible
- 1 tablespoon orange zest
- 3 tablespoons apple cider vinegar
- 1/3 cup honey or to taste
- 1 tablespoon grated fresh ginger about 1-inch peeled
- 1 1/4 teaspoons cinnamon
- 1/8 teaspoon ground allspice
- Small pinch ground cloves
Instructions
- In a medium saucepan, combine all ingredients; bring to a boil.
- Reduce heat to medium–low setting.
- Cover; simmer for 25 to 30 minutes. (or until apples and pears are soft, but not mushy)
- With a potato masher or fork, coarsely mash chutney.
- Uncover; continue simmering for 10 minutes to allow liquid to reduce and chutney to thicken.
- Allow to cool completely before refrigerating or freezing.
Notes
Make Ahead and Storage Tips: store chutney covered in the refrigerator for up to 2 weeks. Freezes beautifully for up to 6 months.
Stock up on these festive "jewels" of winter! Fresh cranberries usually are usually not widely available after the holiday season, so watch for sales and freeze for future use.
Deliciously versatile! Try Baked Brie with Cranberry Chutney for a “ridiculously easy” and elegant holiday party nibble.