Ingredients for Pear Cranberry Chutney
- 1 large red onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 3 pears (about 2 cups diced), peeled, cored and diced
- 1 1/2 cups fresh cranberries
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 2 tbsp apple cider vinegar
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How to Make Pear Cranberry Chutney
- In a medium saucepan, sauté the chopped onion and minced garlic in 1 tablespoon of butter or oil over medium heat for about 5 minutes, stirring frequently. Do not let the onion brown.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, until the wine has reduced slightly.
- Stir in the diced pears, cranberries, granulated sugar, pumpkin pie spice, and salt. Bring to a simmer, then reduce heat to low.
- Cover and simmer gently for 20 minutes, stirring occasionally, until the pears are tender and the cranberries have softened and released their juices.
- Stir in the apple cider vinegar. Simmer uncovered for another 5 minutes to slightly thicken the chutney.
- Remove from heat and let cool completely. The chutney will continue to thicken as it cools. Serve warm, at room temperature, or cold. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
0g
Carbs
5g
