Cranberry And Asian Pear Chutney Recipe

This vibrant Cranberry & Asian Pear Chutney is a taste sensation! Tart cranberries and sweet Asian pears dance together in a harmonious blend of flavors, perfectly complementing roast turkey or any holiday feast. A touch of zest adds brightness, while the simple cooking process results in a chutney that's both elegant and easy to make. Don't forget the crucial 3-hour chill – it allows the flavors to meld beautifully. Get ready to impress your guests with this Chicago Tribune inspired recipe!

Prep Time 20 mins
Cook Time 50 mins
Calories 169.3 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Cranberry And Asian Pear Chutney 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry And Asian Pear Chutney

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How to Make Cranberry And Asian Pear Chutney

  1. Heat 2 tablespoons of olive oil in a medium pot over medium heat.
  2. Add 1 medium yellow onion, chopped, and cook until translucent, about 3 minutes.
  3. Add 2 cloves garlic, minced, and cook until softened, about 1 minute.
  4. Stir in 12 ounces fresh cranberries, ½ cup water, ¼ cup cider vinegar, ½ cup packed light brown sugar, 1 tablespoon orange zest, and 1 tablespoon lemon zest.
  5. Bring to a simmer, then reduce heat and cook, stirring occasionally, until the cranberries burst and the chutney begins to thicken, about 25-30 minutes.
  6. Remove from heat and stir in 1 cup diced Asian pears.
  7. Let the chutney cool completely.
  8. Pour into a clean, airtight storage container and refrigerate for at least 3 hours (preferably overnight) to allow the flavors to develop fully before serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

141g

Fat

1g

Carbs

13g