Pear-Cranberry Chutney

Name: Pear-Cranberry Chutney
Yield: Serves 8 to 10 (Makes about 2 cups)
Ingredients: 2 tablespoon plus 1½ cups, water, divided; 1 , shallot, minced; 1/2 teaspoon, table salt; 2 , garlic cloves, minced; 1/2 teaspoon, ground coriander; 1/4 teaspoon, pepper; 1/8 teaspoon, ground allspice; 1 pound ripe but firm Bartlett or Anjou, pears, halved, cored, and cut into ¼-inch pieces; 1/2 cup, sugar, plus extra for seasoning; 4 ounces (1 cup) fresh or thawed, frozen cranberries; 2 tablespoons, white wine vinegar

2 comments

By Danielle Desiato

Appears in Cook's Country October/November 2020, Cook's Country TV

Traditional cranberry sauce is great. This year, we wanted a little something extra.

SERVES8 to 10 (Makes about 2 cups)

TIME50 minutes, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

The best chutneys strike a good balance of warm spices, sweet fruit, sugar, and tangy vinegar. To echo those qualities, we paired subtly sweet pears with tart cranberries. We started by softening a minced shallot over medium heat and then b...

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