Looking to elevate your culinary game with a unique and tantalizing twist? Dive into the world of flavor with our Pear Cranberry and Horseradish Chutney! This vibrant concoction not only bursts with the sweet-tart essence of cranberries and ripe pears but also packs a surprising kick from fresh horseradish. Perfect for holiday gatherings or as a delightful companion to your favorite meats and cheeses, this chutney is sure to impress your guests and tantalize your taste buds. Ready to embark on a delicious journey? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 2 cups cranberries
- 2 ripe pears, peeled and diced
- 1/2 cup horseradish, grated
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Begin by preparing your ingredients. Rinse the cranberries under cold water, removing any stems or damaged berries. Peel and dice the ripe pears into small, uniform pieces. Grate the horseradish using a fine grater or a food processor for a smoother texture.
- In a large saucepan, combine the cranberries, diced pears, grated horseradish, sugar, apple cider vinegar, cinnamon, and salt. Stir the mixture well to ensure that the sugar is evenly distributed and the ingredients are combined.
- Place the saucepan over medium heat. Bring the mixture to a gentle boil while stirring occasionally to prevent sticking. As the cranberries heat, they will begin to pop and release their juices, creating a vibrant sauce.
- Once the mixture reaches a boil, reduce the heat to low and let it simmer uncovered. Stir occasionally for about 30 minutes. The cranberries will break down, and the chutney will thicken as it cooks.
- After 30 minutes, check the consistency of the chutney. It should be thick enough to coat the back of a spoon. If it is too runny, continue to simmer for an additional 5-10 minutes, stirring frequently.
- Once the chutney has reached your desired consistency, remove the saucepan from the heat. Allow it to cool slightly before transferring it to sterilized jars for storage.
- Let the chutney cool to room temperature before sealing the jars. Store in the refrigerator for up to two weeks, or process in a water bath canner for longer shelf life.
- This Pear Cranberry and Horseradish Chutney is a delightful condiment that pairs well with meats, cheeses, or as a spread on sandwiches. Enjoy your homemade chutney!
Tips
- Ingredient Prep: Take your time to rinse the cranberries thoroughly and select only the freshest fruits. This ensures a vibrant flavor and a beautiful color in your chutney.
- Grating Horseradish: For a smoother texture, use a food processor to grate the horseradish. Just be cautious—its pungency can be quite strong!
- Simmering Time: Keep an eye on the chutney as it simmers. Stirring occasionally prevents it from sticking to the bottom of the pan and helps achieve that perfect thick consistency.
- Taste Test: Don’t hesitate to taste the chutney as it cooks! Adjust the sugar or vinegar to your preference, balancing sweetness and tanginess to suit your palate.
- Storage Tips: For longer shelf life, consider processing the chutney in a water bath canner. Otherwise, store it in sterilized jars in the refrigerator for up to two weeks.
- Serving Suggestions: This chutney is incredibly versatile! Serve it alongside roasted meats, on a charcuterie board with cheeses, or as a zesty spread on sandwiches for an unexpected flavor boost.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
