New This Month

Pear Raisin Chutney

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, November 1999


  • 1/2 cup pecans, broken into pieces
  • 1/3 cup raisins
  • 1/4 cup balsamic vinegar
  • 2 tablespoons unsalted butter
  • 3 medium shallots, thinly sliced
  • 1 tablespoon sugar
  • 3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh rosemary, coarsely chopped


  1. Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

  2. In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.

  3. Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

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