Cranberry-Pear Chutney

This flavorful twist on cranberry relish features peach preserves and Asian pears. It's especially tasty with Thanksgiving turkey, but pairs well with roasted pork and chicken too.

3 users rated this recipe an average rating of 2.0
  • Yields: 16 side-dish servings
  • Prep: 25 mins
  • Chill: 4 hrs
  • Cook: 30 mins
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Cranberry-Pear Chutney
12 ounce package cranberries
1 1/2
cups chopped Asian pears or chopped, peeled jicama
1 1/2
cups finely chopped onion
cup peach preserves
cup packed brown sugar
cup balsamic vinegar
teaspoon dry mustard
teaspoon crushed red pepper
  1. In a large saucepan, combine cranberries, Asian pears, onion, preserves, brown sugar, vinegar, mustard, lemon peel, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Cool to room temperature.
  2. Transfer chutney to a glass serving dish. Cover and chill for at least 4 hours. If desired, store in airtight container for up to 5 days. Makes 16 side-dish servings.
From the Test Kitchen
Asian Pears:

Sometimes called Chinese or apple pears are grown in a variety of colors and sizes, yielding more than 100 kinds. They can be large or small, brown or green to yellow. Juicy sweet with a firm, crunchy texture, they are available in late summer and fall.

Nutrition Facts (Cranberry-Pear Chutney)
    Per serving:
  • 108 kcal cal.,
  • 10 mg sodium,
  • 27 g carb.,
  • 2 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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