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Cranberry-Pear Chutney

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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Add an extra-special condiment to your next meal: This homemade chutney filled with cranberries, pears and raisins. It’s delicious on all kinds of meat, from turkey and chicken to pork, lamb or beef.

Cranberry-Pear Chutney

  • Prep Time 45 min
  • Total 3 hr 15 min
  • Servings 16
  • Ingredients 11
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Ingredients

  • 1 lb fresh or frozen cranberries (4 cups)
  • 2 small pears, peeled, chopped (about 1 1/2 cups)
  • 1 large onion, chopped (1 cup)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup golden raisins
  • 1 cup water
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Instructions

  • Step 
    1
    In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
  • Step 
    2
    Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
  • Step 
    3
    Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Nutrition

120 Calories
0g Total Fat
0g Protein
29g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
115mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
25g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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