CRANBERRY-PEAR CHUTNEY
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
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
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Salyan Salyan
[email protected]This chutney is a great make-ahead condiment. I like to make a big batch and then store it in the refrigerator for later use.
Nusrat Moon
[email protected]This chutney was a hit at my last party. I served it with crackers and cheese, and it was gone in minutes.
kokomi wanter
[email protected]This chutney is a great way to use up leftover cranberries and pears, but I found it to be a bit bland. I would recommend adding more spices to the recipe.
Patrick Mwaura
[email protected]I found this chutney to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
wisdom bonney
[email protected]This chutney is also great on sandwiches and wraps. It adds a nice pop of flavor.
Brycen Bailey
[email protected]I love using this chutney as a glaze for roasted chicken or pork. It adds a delicious sweet and tangy flavor.
pooja pooja
[email protected]This chutney is a great addition to my holiday table. It's always a hit with my guests.
Rafsan siam
[email protected]I was hesitant to try this chutney because I'm not a big fan of cranberries, but I was pleasantly surprised. The pears mellow out the tartness of the cranberries, and the spices add a nice depth of flavor.
Rieta Mabasa
[email protected]This chutney is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Mouse Bot
[email protected]I love the pop of color that this chutney adds to my dishes. It's also a great way to use up leftover cranberries and pears.
Harry Josh
[email protected]This chutney is a delightful symphony of flavors, with the tartness of cranberries and the sweetness of pears striking a perfect balance. It's a versatile condiment that elevates everything from roasted chicken to grilled fish.