Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Cranberry-Pear Chutney



Posts : 18121
Thanked : 883
Join date : 2013-01-12

Cranberry-Pear Chutney

Post by Lobo on Sat 16 Jan 2016, 7:25 pm

Cranberry-Pear Chutney

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9
Aromatic blue-black juniper berries, which come from a tree in the cypress family, impart a spicy evergreen flavor to this chutney, balanced by floral and woodsy notes. The chutney pairs well with most types of cheese, young or aged. Cow’s milk and aged sheep’s milk cheeses are good choices, but this tangy chutney is also superb served atop fresh ricotta or soft goat cheese.

  • Printer Friendly Version

  • 155


  • 1 cup minced white onion
  • 1 cup apple cider
  • 3/4 cup fresh orange juice
  • 2 Tbs. cider vinegar
  • 4 juniper berries
  • 1 Tbs. coarsely grated lemon zest
  • 1 Tbs. coarsely grated orange zest
  • 1 cinnamon stick, 1 1/2 inches long
  • 6 whole cloves
  • 1 1/4 cups firmly packed light brown sugar
  • 1 bag fresh cranberries (about 3 cups)
  • 2 Bosc or other firm but ripe pears, peeled, halved, cored and cut into 1-inch cubes


In a nonreactive saucepan over medium-high heat, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick and cloves. Bring to a boil, reduce the heat to medium and cook, uncovered, stirring occasionally, until reduced to 1 1/2 cups, 10 to 15 minutes.

Stir in the brown sugar until it dissolves, about 2 minutes. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 30 minutes. The fruit will be quite soft.

Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week. Bring to room temperature before serving. Makes 3 cups.

Adapted from a recipe by Williams-Sonoma.

    Current date/time is Sat 10 Dec 2016, 8:08 pm