Cranberry-Pear Chutney
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Martha Stewart Living, November 1996
- Yield Serves 8 to 10
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Ingredients
- 3 cups fresh cranberries
- 1 cup sugar
- 3 firm pears, peeled and cored, cut into 1/2-inch dice
- 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon)
- 1/2 cup fresh orange juice
- 1/4 cup golden raisins
- 1/4 cup dried pitted dates, coarsely chopped (about 5)
Directions
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Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
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Place pears in a medium bowl, and toss with lemon zest and juice.
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Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.
Cook's Note
Refrigerate up to 24 hours.
I make this every year at Thanksgiving, and it is a favorite in our family. Excellent.
I can't have Thanksgiving without this cranberry chutney! SO GOOD!
A definate favorite in my house. If I go away to someones house I will make it and put it in a mason jar and give it as a gift. Stores great. The recipe is perfect on its own and needs no additions. That is one of the reasons I love your recipes, they are easy to follow and the finished product is restaurant quality....Excellent!
one word...wonderful.
So much better than plain old cranberry sauce. I add a cinnamon stick and cloves for extra flavor.
This chutney is always a hit at our Thanksgiving and Christmas dinners! Thank you for sharing the receipe and keeping it online.
This chutney is always a hit at our Thanksgiving and Christmas dinners! Thank you for sharing the receipe and keeping it online.