Cranberry Pear Chutney

cranberry pear chutney.jpg

Adapted from Select Nova Scotia.

Yield: 2 1/4 cups/600mL


4  Shallots, peeled and chopped
1 tbsp/15mL Vegetable oil
12 oz/350g Cranberries
2 Pears, peeled, cored, quartered and chopped
2/3 cup/150mL Sugar
1/4 cup/50mL Cider vinegar
1 tsp/5mL Garlic, minced
1 tsp/5mL Fresh ginger, minced
1/2 tsp/2mL Salt
1/2 tsp2mL Pepper


  1. In a saucepan over medium heat, sauté shallots in vegetable oil until softened, stirring often, about 10 minutes.

  2. Stir in remaining ingredients and simmer, stirring occasionally, for 15 minutes, until berries collapse.

  3. Keep chutney in the refrigerator for one week, or freeze in an airtight container for up to three months.

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