Pear and cranberry chutney recipe Recipe

Name: Pear and cranberry chutney recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) Butter; 450 g (15.9oz) Pears, peeled, cored and diced; 450 g (15.9oz) 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 (7.9oz) Cranberries; 1 Grated zest and juice of large orange; 4 tbsp Port; 1 Pinch of freshly ground black pepper; 1 Pinch of salt

Servings: persons

50 g (1.8oz) Butter
450 g (15.9oz) Pears, peeled, cored and diced
450 g (15.9oz) 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 (7.9oz) Cranberries
1 Grated zest and juice of large orange
4 tbsp Port
1 Pinch of freshly ground black pepper
1 Pinch of salt

1
Melt the butter in a medium saucepan and cook the onion gently over a low heat for 5 minutes until soft.
2
Add the pears and raisins and cook for 10 minutes.
3
Add the mixed spice, vinegars, sugar, cranberries, orange zest and juice and port, stir well and cook for another 10 minutes or so.
4
Season with a little salt and pepper.
5
Taste and then add more sugar or vinegar to your own taste - it may need some more, or you may be bang on!
6
This is best served warm.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 g (1.8oz) Butter, 450 g (15.9oz) Pears, peeled, cored and diced, 450 g (15.9oz) Seedless raisins, 1 tsp Mixed spice, and more.

Yes, Pear and cranberry chutney recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear and cranberry chutney recipe

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