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Cranberry Pear Chutney

Cranberry Pear Chutney


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Ingredients

  • 3 Cups fresh cranberries
  • 1 Cup sugar
  • 3 firm pears, peeled and cored, cut into 1/2-inch dice
  • 1 Tablespoon lemon zest + 1 tablespoon fresh lemon juice (1 lemon)
  • 1/2 Cup fresh orange juice
  • 1/4 Cup golden raisins
  • 1/4 Cup dried pitted dates, coarsely chopped (about 5)

Directions

Combine cranberries and sugar in saucepan. Cook over medium-low heat until berries release juices, about 8 minutes.

Place pears in a medium bowl and toss with lemon zest and juice.

Add orange juice, raisins and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool. Refrigerate up to 24 hours.

Nutritional Facts

Servings12

Calories Per Serving131

Folate equivalent (total)7µg2%


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Recipe Summary

  • 1 12 ounce bag (3 cups) cranberries
  • 1 ½ cups chopped Asian pears or chopped, peeled jicama
  • 1 ½ cups finely chopped onion
  • 1 cup peach preserves
  • ⅓ cup packed brown sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon crushed red pepper

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. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.


Watch the video: 3 - INGREDIENTS CRANBERRY PEAR SAUCE (June 2022).


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