Ruby Chutney with Warm Winter Spices | PCC Natural Markets

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.



In a heavy sauté pan set over medium heat, melt butter; add onions and sauté for 5 minutes. Add ginger, cranberries, sugar, vinegar and spices. Simmer for 15 minutes.

Stir in pears and cook for 5 minutes longer.

Chutney will keep for 3 weeks in the refrigerator.

Recipe by Lynne Vea, PCC 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.

More about: cranberries, ginger, pears, spices


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