Pear And Cranberry Chutney
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds (about 6) Bartlett pears
- 2cups fresh cranberries
- 1onion, peeled and finely chopped
- 1cup Demerara (light brown) sugar
- 2teaspoons yellow mustard seeds
- 1cinnamon stick, broken into 4 equal pieces
- 3cloves
- 3cups white wine vinegar
Nutritional analysis per serving (6 servings)
262 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 44 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, core and chop pears into cubes ¼ to ½ inch. In a large wide saucepan, combine pears with remaining ingredients.
- Step 2
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 1½ hours. Meanwhile, sterilize 6 1-cup (or 12½-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.
- Step 3
Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.
Private Notes
Comments
The finished product of this recipe is extremely tart. I followed it to the "T" and it was terrible. Never had a problem with a chutney recipe before . . . would not recommend it at all.
3 cups of vinegar to one cup of sugar is disproportionate and would result in too much tartness.
I loved this. I actually regretted halving the recipe. I wish I had more laying around! It was a hit for thanksgiving. Great for sandwiches, any sort of poultry dish. Didn't change anything. The mustard seeds are a delicious textural and flavorful addition.
My first NYT cooking recipe disaster! Not only was the vinegar-to-sugar proportion greatly off, but the mixture never cooked down to the proper consistency. Although the rest of my dinner was delicious, I pitched the pear and cranberry glop!
Terrible recipe-3 cups of white wine vinegar too much. I cut it to 2 cups and it was still too vinegary. I poured all my jars back into pot and added more brown sugar, raisins, and some dried fruit. At the end it was good , but never again.
Allergy to vinegar so I replaced it with 1-1/2 c apple juice 1/3 c grapefruit juice water to make the difference Served it with cheese&crackers. Guests liked it so much they took the remaining jars home!