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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Pear and Cranberry Chutney


Posts : 26749
Thanked : 1365
Join date : 2013-01-12

Pear and Cranberry Chutney

Post by Lobo on Sat 16 Jan 2016, 9:36 pm

Pear and Cranberry Chutney

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 120 minutes
Servings: 10
This chutney, which marries flavorful Bosc pears with tart cranberries and an assortment of spices, is roasted in the oven, where it can be left unattended, rather than simmered on the stovetop.

  • 26


  • 4 Bosc pears, peeled, cored and cut
     into 1/4-inch cubes
  • 3 cups fresh or frozen cranberries
  • 1 yellow onion, diced
  • 1 Tbs. peeled and grated fresh ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • Cayenne pepper, to taste
  • Grated zest of 1 orange
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup pear nectar
  • 2 Tbs. cider vinegar


Preheat an oven to 350ºF.

In a 9-by-13-inch baking dish, stir together the pears, cranberries, onion, ginger, cinnamon, cardamom, cloves, a pinch of cayenne, the orange zest, butter and brown sugar.

Roast the chutney until the pears are very soft and the cranberries have started to break down, about 2 hours. Remove from the oven, stir in the pear nectar and vinegar, and let cool to room temperature. (The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.)

Transfer the chutney to a serving bowl and serve.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

    Current date/time is Sat 25 Nov 2017, 1:28 am