Cranberry-Pear Chutney

Name: Cranberry-Pear Chutney
Yield: Makes 3 Cups (30 oz/940 g)
Ingredients: 4 juniper berries; 2 Tbsp cider vinegar; 1 Tbsp coarsely grated orange zest; 6 whole cloves; 1 Tbsp coarsely grated lemon zest; 1 cinnamon stick, 1½ inches (4 cm) long; 1 cup (6 oz/185 g) minced white onion; 1¼ cups (9 oz/280 g) firmly packed light brown sugar; 2 Bosc or other firm but ripe pears, peeled, halved, cored, and cut into 1-inch (2.5-cm) cubes; 1 bag (12 oz/375 g) fresh cranberries (about 3 cups); 1 cup (8 fl oz/250 ml) apple cider; ¾ cup (6 fl oz/180 ml) fresh orange juice

Preparation info

Makes
3 Cups

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Fruit chutney flavored with aromatic spices pairs well with almost any type of cheese, young or aged. Both cow’s milk and aged sheep’s milk cheeses are good choices, but this tangy chutney is also superb served slathered atop fresh ricotta or soft goat cheese.

Ingredients

1 cup (6 oz/185 g) minced white onion
1

Preserve
Gluten-free
Vegetarian

Method

In a nonreactive saucepan, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick, and cloves. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring occasionally, until reduced to 1½ cups (