Cranberry Chutney with Pear & Ginger

Name: Cranberry Chutney with Pear & Ginger
Yield: For about 1½ lb (700 g)
Ingredients: ⅓ cup (75 ml) cider vinegar; grated zest of ½ lemon; 1 cinnamon stick; 2 thumbs of grated fresh ginger; 3 onions, peeled and diced; ¾ cup (125 g) raisins; 10 oz (300 g) fresh cranberries; 1 small dried red chile; grated zest of 1 orange; ½ cup plus 2 tbsp (125 g) packed brown sugar; 2 pears, peeled, cored, and cubed; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

For about
1½ lb

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Really delicious with the potted ham above, but also with all kinds of small game, pâté, or simply on a slice of bread or crostino with goat cheese.

Ingredients

⅓ cup (75 ml) cider vinegar
3 onions, peeled and diced

Preserve
Winter
Gluten-free
Vegan

Method

In a medium saucepan over high heat, boil the vinegar, onion, ginger, cinnamon stick, lemon and orange zests, and chile for about 10 minutes. Add the cranberries, raisins, pears, and sugar. Reduce the heat and simmer for about half an hour.

Season to taste with salt and pepper.

Spoon into clean canning jars and refrigerate.

Ideally you want to make the chutney a day or t