Autumn Harvest Cranberry-Pear Chutney with Ginger
This delightful chutney captures the essence of fall with tangy cranberries, juicy pears, and a warm ginger kick. It's the perfect accompaniment to your holiday turkey, pork tenderloin, or even a cheese platter. The vibrant flavors and aromatic spices create a condiment that embodies the spirit of the season, making your festive gatherings even more memorable.
3
Servings
N/A
Calories
12
Ingredients
Ingredients
apple cider vinegar
2 cups (none)
onion
1 cup (chopped)
fresh ginger
2 tablespoons (peeled and grated)
candied ginger
2 tablespoons (chopped)
lemon zest
1 1/2 teaspoons (none)
orange zest
1 1/2 teaspoons (none)
cinnamon stick
1 (whole)
red pepper flakes
1/4 teaspoon (none)
ground cloves
1/8 teaspoon (none)
cranberries
12 ounces (whole)
brown sugar
1 cup (packed)
bosc pears
2 (peeled, cored, and chopped)
Instructions
1
In a heavy saucepan, combine the apple cider vinegar, chopped onion, fresh ginger, candied ginger, lemon zest, orange zest, cinnamon stick, red pepper flakes, and ground cloves. Bring the mixture to a boil over medium-high heat.
2
Reduce the heat and allow the mixture to simmer, stirring occasionally, until it is reduced to about 1 1/2 cups. This should take approximately 15-20 minutes.
3
Add the cranberries, brown sugar, and chopped pears to the saucepan. Stir to combine, and then reduce the heat to low.
4
Simmer the mixture gently, stirring occasionally, until the cranberries have burst and the pears are tender, about 30 minutes. The chutney should have a thick, jam-like consistency.
5
Remove and discard the cinnamon stick. For a smoother texture, use a potato masher to gently mash the chutney, if desired.
6
Allow the chutney to cool to room temperature before serving. It can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
7
Serve the chutney alongside turkey, pork tenderloin, or as a complement to a cheese platter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Cranberry-Pear Chutney with Ginger?
It is a tangy and sweet fall condiment made with cranberries, Bosc pears, and both fresh and candied ginger, perfect for holiday meals.
What are the main fruits used in this chutney?
The recipe uses 12 ounces of whole cranberries and 2 Bosc pears that have been peeled, cored, and chopped.
How much ginger is required for the recipe?
The recipe calls for two types: 2 tablespoons of peeled and grated fresh ginger, and 2 tablespoons of chopped candied ginger.
What kind of vinegar should I use?
You should use 2 cups of apple cider vinegar as the liquid base for the chutney.
What spices are included in the Autumn Harvest Chutney?
The spice profile includes a cinnamon stick, 1/4 teaspoon of red pepper flakes, and 1/8 teaspoon of ground cloves.
How long does the initial vinegar mixture need to simmer?
The vinegar, onion, ginger, and spices should simmer for 15-20 minutes until the liquid is reduced to about 1 1/2 cups.
When do I add the cranberries and pears?
Add the cranberries, brown sugar, and chopped pears after the initial vinegar and spice mixture has successfully reduced.
What is the total simmering time for the fruit?
The fruit mixture should simmer gently for about 30 minutes until the cranberries burst and the pears are tender.
How can I achieve a smoother chutney texture?
If you prefer a smoother consistency, you can use a potato masher to gently mash the chutney after it has finished cooking.
Do I leave the cinnamon stick in the final dish?
No, you should remove and discard the cinnamon stick once the cooking process is complete.
Can this chutney be made in advance?
Yes, it can be prepared up to 3 days in advance and stored in the refrigerator.
How should I store leftover chutney?
Leftovers should be stored in an airtight container in the refrigerator.
What should the final consistency of the chutney look like?
The chutney should have a thick, jam-like consistency once it is finished simmering.
What proteins does this chutney pair well with?
It is an excellent accompaniment for holiday turkey and pork tenderloin.
Can I serve this with appetizers?
Yes, it works very well as a complement to a cheese platter.
Is there any citrus in this recipe?
Yes, the recipe includes 1 1/2 teaspoons of both lemon zest and orange zest.
How much brown sugar is used?
The recipe uses 1 cup of packed brown sugar to sweeten the chutney.
Does the recipe require a specific type of cookware?
It is recommended to use a heavy saucepan to ensure even heat distribution during the reduction and simmering phases.
How many servings does this recipe provide?
This recipe is calculated to provide approximately 3 servings.
Is this chutney served hot or cold?
The chutney should be allowed to cool to room temperature before serving.
How many total ingredients are needed?
There are 12 distinct ingredients required for this recipe.
What preparation is needed for the onion?
The onion should be chopped to yield 1 cup.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged as a Thanksgiving recipe and a holiday condiment.
Is this chutney spicy?
It has a mild warmth from the fresh ginger and a tiny kick from 1/4 teaspoon of red pepper flakes.
Can I use whole cranberries or do they need to be chopped?
The cranberries are added whole; they will naturally burst during the simmering process.
What type of pears are specified in the recipe?
The recipe specifies Bosc pears for their texture and flavor.
Is the ginger added at the beginning or the end?
Both the fresh and candied ginger are added at the very beginning with the vinegar and onions.
Do I need to core the pears?
Yes, the pears should be peeled, cored, and chopped before being added to the pot.
What is the purpose of reducing the vinegar mixture first?
Reducing the vinegar and spices first concentrates the flavors before adding the delicate fruits.
Is this recipe considered a vegan condiment?
Yes, all ingredients listed (fruits, vinegar, sugar, spices) are plant-based.