Best 17 Pear Cranberry Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

With the arrival of fall, the flavors of pear and cranberry come into their own. The sweet, juicy pears and the tart, tangy cranberries are a perfect combination in a chutney. A pear cranberry chutney is a versatile condiment that can be used to add a burst of flavor to roasted meats, grilled fish, or even a simple cheese plate. It also makes a great addition to sandwiches, wraps, and salads. With its beautiful jewel-toned color and its sweet-tart flavor, a pear cranberry chutney is sure to be a hit at your next gathering.

Here are our top 17 tried and tested recipes!

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.

Provided by daphne.hardy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h10m

Yield 16

Number Of Ingredients 11

1 pound fresh cranberries
2 small pears, peeled and chopped
1 cup water
1 cup white sugar
½ cup golden raisins
½ cup packed brown sugar
¼ cup red wine
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
  • Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g

CRANBERRY AND PEAR CHUTNEY



Cranberry and Pear Chutney image

Categories     Condiment/Spread     Sauce     Thanksgiving     Quick & Easy     Cranberry     Pear     Chill     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 11

1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

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.

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY



Pork Tenderloin with Cranberry-Pear Chutney image

The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 17

3 green onions, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon salt
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
1 cup fresh or frozen cranberries, thawed
1 cup chopped peeled ripe pear
1/2 cup sugar
1/4 cup water
2 tablespoons minced fresh mint or 2 teaspoons dried mint

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SPICED PEAR-AND-CRANBERRY CHUTNEY



Spiced Pear-and-Cranberry Chutney image

The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield About 3 cups

Number Of Ingredients 6

12 ounces fresh or frozen cranberries (3 cups)
3 Bosc pears, peeled, cored, and cut into 3/4-inch pieces (3 cups)
3 strips (each 3 inches) orange peel, plus 1/3 cup fresh juice (from 1 large orange)
2/3 cup sugar
1 cinnamon stick
Kosher salt

Steps:

  • Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
  • Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

PEAR-CRANBERRY CHUTNEY



Pear-Cranberry Chutney image

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 2h10m

Yield 10

Number Of Ingredients 7

3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cup sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
  • Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

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.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

CRANBERRY PEAR CHUTNEY



Cranberry Pear Chutney image

My husband, Jack, is a diabetic who likes to round out a meal with this lovely sauce. The ingredients in this sugar-free treat give it a natural sweetness.-Carol Bricker, Tempe, Arizona

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh cranberries
3/4 cup thawed apple juice concentrate
1 pear, peeled and cubed
1/2 cup raisins

Steps:

  • In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

PEAR AND CRANBERRY CHUTNEY



Pear And Cranberry Chutney image

Provided by Nigella Lawson

Categories     condiments, sauces and gravies

Time 1h45m

Yield 6 cups

Number Of Ingredients 8

2 1/2 pounds (about 6) Bartlett pears
2 cups fresh cranberries
1 onion, peeled and finely chopped
1 cup Demerara (light brown) sugar
2 teaspoons yellow mustard seeds
1 cinnamon stick, broken into 4 equal pieces
3 cloves
3 cups white wine vinegar

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.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams, TransFat 0 grams

CRANBERRY, PEAR AND GINGER CHUTNEY



Cranberry, Pear and Ginger Chutney image

Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.

Provided by chia2160

Categories     Chutneys

Time 45m

Yield 3 cups

Number Of Ingredients 12

2 cups apple cider vinegar
1 cup chopped onion
2 tablespoons fresh ginger, peeled and grated
2 tablespoons candied ginger, chopped
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1 cinnamon stick
red pepper flakes
ground cloves
1 (12 ounce) bag cranberries
1 cup brown sugar
2 bosc pears, peeled, cored, and chopped

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.

Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5

CRANBERRY, RASPBERRY, AND PEAR CHUTNEY



Cranberry, Raspberry, and Pear Chutney image

Pears and raspberries add a delectable twist to this Thanksgiving staple.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

1 (12-ounce) bag cranberries (about 3 1/2 cups)
1 cup sugar
3 firm pears (such as Anjou), peeled, cored, and cut into 1/4-inch pieces
1/2 teaspoon lemon zest
1 cup fresh or frozen raspberries
1/2 teaspoon lemon juice
Pinch of coarse salt

Steps:

  • Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.
  • Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.

GINGERY CRANBERRY AND PEAR CHUTNEY



Gingery Cranberry and Pear Chutney image

This versatile chutney warms up grilled or roasted meats and poultry.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h10m

Yield 16

Number Of Ingredients 9

1/2 pound cranberries
2 ripe firm medium pears, chopped
1 medium red bell pepper, chopped (1 cup)
1 small onion, coarsely chopped (1/4 cup)
1 garlic clove
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot

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.

Nutrition Facts : Calories 80, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 5 mg

BEEF TENDERLOIN WITH PEAR-CRANBERRY CHUTNEY



Beef Tenderloin with Pear-Cranberry Chutney image

Sweet-tart chutney brings color and flavor to splendid beef steaks.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1/2 large red onion, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons dry red wine or grape juice
2 firm ripe pears, peeled, diced
1/2 cup fresh or frozen cranberries
2 tablespoons packed brown sugar
1/2 teaspoon pumpkin pie spice
4 beef tenderloin steaks, about 1 inch thick (1 lb)

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat. Cook onion, garlic and wine in skillet about 5 minutes, stirring frequently, until onion is tender but not brown.
  • Stir in pears, cranberries, brown sugar and pumpkin pie spice; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place chutney in small bowl; set aside.
  • In same skillet, cook beef over medium heat about 8 minutes for medium doneness, turning once. Serve with chutney.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 17 g, TransFat 0 g

PEAR CRANBERRY CHUTNEY



Pear Cranberry Chutney image

One day as a kid, I told my parents I didn't like what we were having for breakfast. They told me to make my own, and I've been cooking every since. I love cranberries, and the sweet-sour taste of this chutney goes very well with fall foods.-Andy Anderson, Graham, Washington

Provided by Taste of Home

Time 50m

Yield 3 cups.

Number Of Ingredients 11

4 cups fresh or frozen cranberries
1 cup raisins
1 medium onion, finely chopped
3/4 cup packed brown sugar
1/3 cup cider vinegar
2 garlic cloves, minced
3 teaspoons mustard seed
1/4 teaspoon ground mustard
1/4 teaspoon each ground ginger, allspice and cloves
1/4 teaspoon crushed red pepper flakes
1 large pear, peeled and coarsely chopped

Steps:

  • In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 30-35 minutes, stirring occasionally. Add the pear. Cook 10 minutes longer or until tender. Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 1g protein.

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

Make and share this Cranberry-Pear Chutney recipe from Food.com.

Provided by figaro8895

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups fresh cranberries or 4 cups frozen cranberries
1 1/2 cups brown sugar, tightly packed
2 bosc pears (2 c) or 2 Asian pears, peeled and cut into small dice (2 c)
1 jalapeno, seeded and minced
1 cup golden raisin
2 tablespoons lime juice

Steps:

  • In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
  • Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
  • Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
  • Remove from heat; cool.
  • Cover and refrigerate up to 2 days ahead.

Nutrition Facts : Calories 257.7, Fat 0.2, Sodium 19.7, Carbohydrate 67.2, Fiber 4.3, Sugar 56.5, Protein 1

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

Categories     Pear     Side

Number Of Ingredients 6

4 cups Fresh or frozen cranberries
1.5 cups Brown sugar, lightly packed
2 cups 2 Bosc or Asian pears, peeled and cut into small dice
1 Jalapeño, seeded and minced
1 cup Golden raisins
2 tablespoons Lime juice

Steps:

  • In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
  • Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
  • Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It's delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 3h15m

Yield 16

Number Of Ingredients 11

1 lb fresh or frozen cranberries (4 cups)
2 small pears, peeled, chopped (about 1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup golden raisins
1 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

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.

Nutrition Facts : Calories 120, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 25 g, TransFat 0 g

CRANBERRY PEAR CHUTNEY



Cranberry Pear Chutney image

This is a great basic fruit chutney with a good balance of sweet and sour flavor. It's particularly good with a nice pork roast or roasted turkey. But it's also great served with roasted chicken.

Provided by Vickie Parks

Categories     Fruit Sauces

Time 3h15m

Number Of Ingredients 12

1 lb fresh cranberries (4 cups)
2 small pears, peeled and chopped (to produce about 1 1/2 cups)
1 cup chopped onion
1/2 cup brown sugar
1/3 cup granulated sugar
1/2 cup golden raisins
1/2 medium jalapeno pepper, seeded and minced (optional)
1 cup water
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice

Steps:

  • 1. Place all ingredients in a 3-quart saucepan and mix. Heat to a boiling over high heat, stirring frequently.
  • 2. Once it reaches a boiling, reduce heat to medium, and cook 25 to 30 minutes or until thickened, stirring frequently.
  • 3. Cool for 30 minutes at room temperature, then refrigerate for at least 2 hours. It will thicken more as it chills. It should keep for up to 2 weeks in the refrigerator if kept in an air-tight container.

Tips:

  • Choose the right pears. Use firm, ripe pears that are not too soft. Bosc, Bartlett, and Anjou pears are all good choices.
  • Don't overcook the chutney. Cook the chutney until it has thickened and the cranberries have softened, but not until it is too thick and jammy.
  • Use a variety of spices. The spices in this chutney give it a complex flavor. You can adjust the amounts of each spice to suit your own taste.
  • Let the chutney sit for a while before serving. This will allow the flavors to meld and develop.

Conclusion:

Pear cranberry chutney is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for serving with roasted meats, grilled chicken or fish, or as a spread on sandwiches or crackers. It also makes a great gift for friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #condiments-etc     #fruit     #easy     #low-fat     #dietary     #gifts     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #pears

Related Topics