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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