Cranberry Pear Chutney
Posted by: Jack Thu, 13 May 2004, at 12:39 p.m.
4 cups fresh or frozen cranberries, picked over, and stemmed
2½ cups sugar
6 whole cloves
2 cinnamon sticks, each about 3 inches long
1 teaspoon salt
4 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into
1 small yellow onion, diced
1 cup golden raisins
1/3 cup diced crystallized ginger (see cook's notes)
½ cup whole hazelnuts, roasted, skins removed, and halved (see cook's notes)
Cook's notes: Crystallized ginger slices are typically packaged in 4-ounce boxes
and are available in the Asian foods section of well- stocked supermarkets. Try
to buy shelled hazelnuts (also known as filberts) with the skins removed. To
roast, place the nuts on a rimmed baking sheet in a preheated 375 degree oven.
Roast for about 15 minutes, until lightly browned. If they have skins, when they
cool enough to handle, lay them on a clean kitchen towel, or between several
sheets of paper towels. Rub nuts to remove most of skins (they never completely
come off). You can substitute un salted cashews, if necessary. Roast like
hazelnuts, until lightly browned, about 12 to 15 minutes.
Preliminaries: Thoroughly wash 4 pint jars with lids, rinse with hot water, and
drain. (Jars do not have to be sterilized.)
Cook the cranberries: In a deep 6-quart saucepan, combine the cranberries,
sugar, 1¼ cups water, cloves, cinnamon and salt. Bring to a boil over medium
heat, stirring frequently to dissolve sugar. Cook until the cranberries begin to
open, about 10 to 12 minutes.
Combine, simmer chutney: Adjust heat so mixture simmers. Stir in pears, onion,
raisins and ginger. Continue to cook, stirring fre quently, until thick, 10 to
15 minutes longer.
Finish, cool the mixture: Remove from heat, stir in the hazelnuts, and allow the
mixture to cool to room temperature. Discard cinna mon sticks and cloves if you
can find them.
Presentation: Refrigerate in tightly sealed jars for up to 3 months. Serve
Approximate nutritional analysis per 1 tablespoon serving: calo ries, 186; fat,
3 grams; calories from fat, 12 percent; carbohy drates, 42 grams; protein, 1
gram; fiber, 1 gram; cholesterol, 0 milligrams; sodium, 99 milligrams.
Source: Adapted recipe by Diane Morgan for Pear Bureau North west, via AP.