Pear Cranberry Chutney
Pear Cranberry Chutney makes a perfect homemade gift to give to just about anyone and it's so easy to make. Put the chutney in cute jars with pretty ribbons for a thoughtful delicious present.
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Pear Cranberry Chutney
- Prep Time: 15 m
- Cook Time: 10 m
- Total Time: 25 m
- Servings: 32Makes 4 cups
Ingredients
- 1 tablespoon butter
- 2 shallots minced (about 6 tablespoons)
- 6 pears peeled and chopped (about 6 cups)
- 2 cups fresh or frozen cranberries
- 1 cup apple juice
- ½ cup apple cider vinegar
- 1 cup brown sugar
- 1 cinnamon stick broken in half
- 1 tablespoon fresh grated ginger
- zest of 1 lemon
- ¼ teaspoon ground allspice
- ½ teaspoon ground nutmeg
4 - 8oz. jars with sealing lids, optional
Instructions
- Pre-heat your pressure cooker using the BROWN setting.
- Add the butter and shallots and cook, stirring occasionally, for about 4 minutes.
- Add all the remaining ingredients to the pressure cooker, stir and lock the lid in place.
- Cook under HIGH pressure for 10 minutes.
- Release the pressure using the QUICK-RELEASE method. (watch for the steam as you open the lid).
Return the pressure cooker to the BROWN setting and let the chutney simmer for another 10 minutes to reduce the liquid. Transfer the chutney to a bowl using a slotted spoon. Add only as much liquid as you want to the chutney.
To can the chutney using the water bath canning method. Sterilize clean jars and lids by submerging them in a large pot of boiling water for 10 minutes or in a dishwasher on the sterilize setting. Pour hot chutney into the jars, tap the jars on the countertop to release any air bubbles and wipe the rims of the jars clean. Cover with the lids. Bring the water back to a boil and place a rack in the bottom of the pot. Lower the jars into the boiling water to rest on the rack. Boil the jars for 10 minutes and then remove the jars carefully and let them cool on the countertop. You will hear a pop for each jar as the chutney cools - this is a sign that the seal has formed on the lid. If the jars have sealed properly you can store this chutney at room temperature for up to a year.
why did you not sterilize the jars beforehand or after filling?
Thanks Dwayne, I will add that step to the recipe. If you are canning them, the jars should be sterilized before filling them with the chutney.
Would freezing be an alternative to canning?
Yes, you can freeze the chutney in an airtight container for up to three months.
What would the cooking instructions be for cooking if not using a pressure cooker? I would love to make and can this for Christmas gifts.
You can simmer the chutney in a heavy saucepot on the stovetop for about 25 to 30 minutes over medium-low heat.
What type of pear was used in your recipe, please?
Thanks. Looking forward to making your recipe.
You could use Bartlett or Bosc pears for this recipe. Bartlett pears are a little more sweet, so you can use less sugar if you like.
I would love to try making the chutney but I don’t have a pressure cooker I have lots of appliances but not that and don’t want to buy one, what can I use in place of it and how would the times vary?
You can simmer the chutney in a heavy saucepot on the stovetop for about 25 to 30 minutes over medium-low heat.