I had some beautiful pears that I decided would make a most delicious chutney when paired with dried cranberries!
I’m using these to add to my Christmas Gift Baskets as one of the little treats!
Aren’t they just gorgeous!!
My favorite part–you don’t have to peel them! Just slice and dice!!
Get your spices, onion and garlic ready…
Add the apple cider vinegar to the brown sugar in your saucepan…
Next, pour in the diced pears…
With utter abandon, throw in the onions, dried cranberries, onion, garlic and spices…
Stir it up a bit…
Simmer for about an hour while all the flavors meld together and it gets thick like this…
Sterilize your jars…
And your lids…
Add the chutney to the jars…
Pretty!
I think I would can a LOT if I had more time!
Wipe down the edges of the jars and put on the lids…
Place them back in the boiling water for about 10 minutes…
Cover while their doing their thing…
Remove with tongs and set on a cooling rack…
You will hear the “pop”…”pop” of the lids sealing…
Music to my ears!
Enjoy so many ways as an accompaniment to meats or you can pour over a block of cream cheese
and enjoy with crackers as a yummy appetizer!
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Lisa’s Pear Chutney Recipe
Ingredients
- 3 pounds fresh Bartlett pears, about 7 cups, unpeeled, cored, and diced
- 1 pound brown sugar
- 2 cups apple cider vinegar
- 1 medium red onion, chopped
- 1 cup dried cranberries
- 1/2 tsp ginger
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
Instructions
Combine brown sugar and vinegar in a large saucepan and bring to a boil.
Add the pears, onion, cranberries, ginger, garlic, cayenne pepper, salt, cinnamon and cloves.
Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour.
Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks