Cranberry Pear Almond Chutney
Recipe type: Condiment
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16- 4 oz. jars
A gorgeously coloured Cranberry Pear Almond Chutney that is perfect with ham, turkey or a warmed brie cheese.
  • 2 cups very hot water
  • 1 cup raisins
  • 1 cup sugar
  • 1 cup golden yellow sugar
  • 2 Tbsp. cider vinegar
  • 2 large navel oranges, zested and juiced (about 1 cup of juice)
  • 2 Tbsp. gingeroot paste
  • 6 cups fresh or frozen cranberries
  • 2 pears, peeled, cored and chopped
  • 1 cup slivered almonds, toasted
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 16 - 4 oz. jars, cleaned
  1. Add raisins to the hot water and let sit for 20 min. to plump, then drain reserving a ½ cup of liquid. Set raisins aside.
  2. In a large pot add the reserved water along with the sugars and vinegar. Cook, stirring slowly to dissolve sugar and then bring up to a boil. Cook syrup for about 15 min. without stirring. Add the orange zest, orange juice, ginger, and cranberries. Bring back up to a boil and cook for 10 min. until mixture starts to thicken enough to mound onto a spoon. The cranberries should have popped for the most part.
  3. Add in the pears, almonds, raisins, cinnamon and nutmeg. Boil for an additional minute. Soak lids in hot water for 5 min. Ladle into sterilized jars, leaving a ½" head space. Wipe down rims with a clean cloth. Apply the lids and close with the rims to finger tip tight. Process in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 10 minutes. Then turn off heat and let the jars sit in the hot water for 5 minutes. Remove to a towel lined counter and let rest until lids have sealed and the jars are cooled. If any don't seal place in the fridge and use within 3 weeks.
Recipe by Noshing With the Nolands at