Pear and cranberry chutney recipe
A wonderfully fruity and seasonal chutney to go perfectly with my potted stilton
Ingredients
- 50 g Butter
- 450 g Pears, peeled, cored and diced
- 450 g Seedless raisins
- 1 tsp Mixed spice
- 2 tbsp Balsamic vinegar
- 1 Medium red onion, chopped
- 1 tbsp Cider vinegar
- 5 tbsp Dark brown sugar
- 225 g Cranberries
- 1 Grated zest and juice of large orange
- 4 tbsp Port
- 1 Pinch of freshly ground black pepper
- 1 Pinch of salt
- 1.8 oz Butter
- 15.9 oz Pears, peeled, cored and diced
- 15.9 oz Seedless raisins
- 1 tsp Mixed spice
- 2 tbsp Balsamic vinegar
- 1 Medium red onion, chopped
- 1 tbsp Cider vinegar
- 5 tbsp Dark brown sugar
- 7.9 oz Cranberries
- 1 Grated zest and juice of large orange
- 4 tbsp Port
- 1 Pinch of freshly ground black pepper
- 1 Pinch of salt
- 1.8 oz Butter
- 15.9 oz Pears, peeled, cored and diced
- 15.9 oz Seedless raisins
- 1 tsp Mixed spice
- 2 tbsp Balsamic vinegar
- 1 Medium red onion, chopped
- 1 tbsp Cider vinegar
- 5 tbsp Dark brown sugar
- 7.9 oz Cranberries
- 1 Grated zest and juice of large orange
- 4 tbsp Port
- 1 Pinch of freshly ground black pepper
- 1 Pinch of salt
Details
- Cuisine: British
- Recipe Type: Accompaniment
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Melt the butter in a medium saucepan and cook the onion gently over a low heat for 5 minutes until soft.
- Add the pears and raisins and cook for 10 minutes.
- Add the mixed spice, vinegars, sugar, cranberries, orange zest and juice and port, stir well and cook for another 10 minutes or so.
- Season with a little salt and pepper. Taste and then add more sugar or vinegar to your own taste - it may need some more, or you may be bang on! This is best served warm.
If you are not using the chutney straight away, transfer it to a lidded plastic container and store in the fridge for up to 10 days. Heat through gently before serving.
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