Ruby Chutney with Warm Winter Spices

Yield: Makes about 3 cups

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This chutney is a brilliant jewel tone and aromatic with spice. It is a lovely alternative to regular cranberry sauce.

Ingredients

Preparation

In a heavy sauté pan, heat the butter and sauté the onion for 5 minutes. Add the ginger, the cranberries, the sugar, vinegar and the spices. Simmer for 15 minutes. Stir in the pears and cook for 5 minutes longer.

The chutney will keep for 3 weeks in the refrigerator or you may preserve it in sterilized canning jars in a water bath. (See method below.) It will then hold at room temperature for one year.

Method for canning chutney

Wash and rinse 4 1/2 pint jars; place in a large pot, covered with water and bring to a boil. Turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil. Turn down heat; let stand in hot water.

Fill jars to 1/4-inch of top with chutney. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 minutes. (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals–lids; they should be sucked down. Once the jars are opened, keep refrigerated up to 3 weeks.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cranberries, ginger, pears, spices

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