Difficulty: Moderate
Instructions
Things You'll Need:
- 1 Tbsp vegetable oil
- 2 Bartlett pears, peeled and cut into small dice
- 1 Granny Smith apple, peeled and cut into small dice
- 1 small onion, cut into small dice
- 2 cloves garlic, chopped fine
- 2 cups water
- 1 1/2-2 cups brown sugar
- 1/4 cup cider vinegar
- 1/4 tsp. allspice
- 2 cinnamon sticks
- 1/2 tsp ground cinnamon
- pinch of ground cloves
- 1/2 tsp crushed red pepper
- 2 12 oz bags whole cranberries
- 1/2 cup toasted walnuts, optional
-
Step 1
Heat the vegetable oil over low heat and add the diced onion, pears, apples, and garlic.
-
Step 2
Cook gently for approximately 10 minutes stirring occasionally or until the onion has softened and the pears and apples are releasing their juices.
-
Step 3
Add all of the spices, water, sugar and cider vinegar and bring mixture to a boil.
Add cranberries, bring to a second boil and then turn down the heat. Simmer until cranberries have burst, stirring occasionally for approximately 20 minutes. -
Step 4
Take the chutney off of the heat and stir in the toasted walnuts (optional). Serve chutney at room temperature or refrigerate and serve chilled. Chutney can be made weeks ahead and stored in the refrigerator.
