Hot-and-Spicy Cranberry-Pear Chutney

1 Review
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Photo: Iain Bagwell; Styling: Angie Mosier
Hands-on Time
30 Mins
Total Time
2 Hours 30 Mins
Yield
Makes 6 cups
By Janet Eilders, Sikeston, Missouri
November 2011
RECIPE BY Southern Living

This versatile, quick, and easy chutney makes a wonderful gift. One recipe yields about 6 cups and will keep up to 1 month in the refrigerator.

Ingredients

  • 1 1/2 cups fresh cranberries
  • 1 (6-oz.) package sweetened dried cranberries
  • 1 cup fresh orange juice
  • 1/3 cup sugar
  • 1 tablespoon grated fresh ginger
  • 2 (10 1/2-oz.) jars pear preserves
  • 1 (10 1/2-oz.) jar hot jalapeño pepper jelly
  • 1 (9-oz.) jar mango chutney
  • 1 tablespoon orange zest

How to Make It

Step 1

Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring constantly, 5 minutes or until cranberry skins begin to split.

Step 2

Stir in preserves and remaining ingredients; simmer, stirring constantly, 5 minutes. Remove from heat, and cool chutney completely (about 2 hours).

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Ratings & Reviews

LouMama's Review

LouMama
November 23, 2011
The hardest part of making this recipe was finding the ingredients but it was worth it. Not only will this be good with turkey but it will be great with pork tenderloin. Just a bit of heat with the pepper jelly, the sweetness of the pear preserves, and the tartness of the cranberries made a great combination.
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