Best 7 Cranberry Pear And Ginger Chutney Recipes
Indulge in a delightful culinary journey with our collection of three exceptional chutney recipes that capture the essence of unique flavor combinations. From the tangy and refreshing Cranberry Pear and Ginger Chutney, to the sweet and subtly spicy Peach and Mango Chutney, and the aromatic Apple and Date Chutney, these condiments are sure to tantalize your taste buds and elevate any meal to new heights.
The Cranberry Pear and Ginger Chutney is a vibrant and tangy delight, featuring the perfect balance of sweetness and acidity. Fresh cranberries and crisp pears are simmered with aromatic ginger, creating a chutney that is both refreshing and versatile. The Peach and Mango Chutney offers a harmonious blend of sweet peaches and succulent mangoes, complemented by a hint of heat from chili peppers. This chutney exudes a tropical flair that will transport you to a warm summer day. Lastly, the Apple and Date Chutney is a delightful combination of sweet apples and chewy dates, infused with the warmth of cinnamon and nutmeg. This chutney is perfect for adding a touch of sophistication to your dishes.
PEAR-CRANBERRY CHUTNEY
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
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 AND GINGER CHUTNEY
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
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
GINGERY CRANBERRY AND PEAR CHUTNEY
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
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
CRANBERRY AND PEAR CHUTNEY
Categories Condiment/Spread Sauce Thanksgiving Quick & Easy Cranberry Pear Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 11
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.
CRANBERRY-PEAR CHUTNEY
This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.
Provided by duonyte
Categories Chutneys
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
- Add the chopped pear and cook 10 minutes longer.
- Remove from heat and add remaining sugar, to taste. (I usually do not).
- Serve hot, cold or room temperature. May be refrigerated for up to one month.
Nutrition Facts : Calories 488.9, Fat 0.6, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 124.9, Fiber 11, Sugar 102.7, Protein 1.8
GINGER PEAR CRANBERRY SAUCE
This gingery, pear-studded cranberry sauce is simply amazing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
Tips:
- Select ripe and firm fruits: Choose pears that are slightly firm to the touch and cranberries that are plump and red. Avoid fruits that are bruised or have blemishes.
- Use fresh ginger: Fresh ginger adds a spicy and aromatic flavor to the chutney. Peel and finely chop the ginger before using.
- Control the heat: Cook the chutney over medium-low heat to prevent it from burning. Stir frequently to ensure even cooking.
- Achieve the desired consistency: Cook the chutney for a shorter time if you prefer a chunkier texture. For a smoother chutney, cook it for a longer time until the fruits have softened and broken down.
- Store properly: Once the chutney has cooled, transfer it to a clean glass jar with a tight-fitting lid. Store the chutney in the refrigerator for up to 2-3 weeks or freeze it for up to 6 months.
Conclusion:
This cranberry-pear and ginger chutney is a delicious and versatile condiment that can be enjoyed in many ways. It pairs well with grilled meats, roasted vegetables, and soft cheeses. The chutney can also be used as a glaze for poultry or fish, or as a dipping sauce for appetizers. With its vibrant color and sweet-tart flavor, this chutney is sure to impress your friends and family. Experiment with different fruits and spices to create your own unique variations of this classic recipe.
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