Cranberry, Pear, and Hazelnut Chutney
Looking for a new family favorite? Here it is! Cranberry pear chutney with hazelnuts for extra texture. It’s incredibly delicious alongside meats, topping oatmeal, spread on a sandwich, or served with cheese and crackers.
Cranberry, Pear, and Hazelnut Chutney Author: Michelle Ratcliffe Ingredients - 3 cups fresh or frozen cranberries (1 12 oz package)
- ¾ cup water
- 1 ¾ cup sugar
- ½ tsp cinnamon
- ½ tsp ground ginger
- 4 cloves (or ⅛ tsp ground cloves)
- 3 firm Bosc or Anjou pears, cut into ¼-inch dice
- ¾ cup golden raisins
- ½ cup coarsely chopped toasted hazelnuts
Instructions - Put water and cranberries into a 6-quart saucepan. Turn on medium high.
- Combine sugar, ground ginger, cinnamon, and cloves.
- Add sugar mixture to the cranberries and bring to a boil over medium high heat. Continue to cook on medium for about 10-12 minutes until cranberries pop and mixture thickens up. Stir often.
- Add pears, and raisins. Turn heat down to a simmer. Continue to simmer for about 10-12 minutes until pears softened. Stir often.
- Take off heat. Add roasted hazelnuts. (see note below on how to roast hazelnuts)
- Discard the cloves if you can find them.
- Serve chutney hot, or let cool and store for later. Refrigerate in tightly sealed jars for up to 3 weeks. Goes great with pork, poultry and beef, and as a spread with a variety of cheeses.
- To roast hazelnuts:
- Place the nuts on a rimmed baking sheet in a preheated oven (at 275 degrees) and cook until lightly browned. About 8-10 minutes. If the hazelnuts have skins, you can remove the skins when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels and rub to remove most of the skins (they never completely come off).
Re-posted with permission from the Oregon Department of Agriculture.
Do you have a favorite flavor of chutney? Tell us about it in the comments!
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Looking for a new family favorite? Here it is! Cranberry pear chutney with hazelnuts for extra texture. It’s incredibly delicious alongside meats, topping oatmeal, spread on a sandwich, or served with cheese and crackers.
Cranberry, Pear, and Hazelnut Chutney
Author: Michelle Ratcliffe
Ingredients
- 3 cups fresh or frozen cranberries (1 12 oz package)
- ¾ cup water
- 1 ¾ cup sugar
- ½ tsp cinnamon
- ½ tsp ground ginger
- 4 cloves (or ⅛ tsp ground cloves)
- 3 firm Bosc or Anjou pears, cut into ¼-inch dice
- ¾ cup golden raisins
- ½ cup coarsely chopped toasted hazelnuts
Instructions
- Put water and cranberries into a 6-quart saucepan. Turn on medium high.
- Combine sugar, ground ginger, cinnamon, and cloves.
- Add sugar mixture to the cranberries and bring to a boil over medium high heat. Continue to cook on medium for about 10-12 minutes until cranberries pop and mixture thickens up. Stir often.
- Add pears, and raisins. Turn heat down to a simmer. Continue to simmer for about 10-12 minutes until pears softened. Stir often.
- Take off heat. Add roasted hazelnuts. (see note below on how to roast hazelnuts)
- Discard the cloves if you can find them.
- Serve chutney hot, or let cool and store for later. Refrigerate in tightly sealed jars for up to 3 weeks. Goes great with pork, poultry and beef, and as a spread with a variety of cheeses.
- To roast hazelnuts:
- Place the nuts on a rimmed baking sheet in a preheated oven (at 275 degrees) and cook until lightly browned. About 8-10 minutes. If the hazelnuts have skins, you can remove the skins when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels and rub to remove most of the skins (they never completely come off).
Re-posted with permission from the Oregon Department of Agriculture.
Do you have a favorite flavor of chutney? Tell us about it in the comments!
Join Rootopia! Enter your name and email and get the weekly newsletter... it's FREE!
Learn how to grow, cook, and eat together!
Your information will *never* be shared or sold to a third party.
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