Ruby Cranberry Chutney with Warm Winter Spices
Yield: About 3 cups
This chutney is a brilliant jewel tone and aromatic with spice. It is a great alternative to regular cranberry sauce.
Ingredients
PreparationIngredients
- 1 tablespoon butter Add to list
- 1/2 cup finely chopped red onion Add to list
- 1 tablespoon minced fresh ginger Add to list
- 1 1/2 cups fresh cranberries Add to list
- 3/4 cup white sugar Add to list
- 1/2 cup red wine vinegar Add to list
- 1/2 teaspoon coriander Add to list
- 1/2 teaspoon ground cinnamon Add to list
- 1/8 teaspoon ground cloves Add to list
- 4 pears, cored and sliced Add to list
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.
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.
Method for canning chutney:
Wash and rinse six 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 until ready to use. In a smaller pot, bring lids and rings to boil; turn down heat; let stand in hot water.
Fill jars 3/4 of the way full with chutney. Wipe rims clean. Screw on two-piece lids. Immerse jars in boiling water for 5 minutes. (Add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check the seals — the lids should be sucked down. Once the jars are opened, keep refrigerated up to 3 weeks.
Recipe by , PCC Chef
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.
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