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Pear Cranberry Chutney
- Prep Time: 15 m
- Cook Time: 10 m
- Total Time: 25 m
- Servings: 32Makes 4 cups
- 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
- 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.