With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Pear-Cranberry Chutney
- Prep Time 1 hr 10 min
- Total 2 hr 10 min
- Servings 10
- Ingredients 7
Ingredients
- 3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
- 1 cup dried or fresh cranberries
- 3/4 cup sugar
- 1/2 cup cider vinegar
- 2 teaspoons finely chopped gingerroot
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
-
Step1In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
-
Step2Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.
Nutrition
140
Calories
0g
Total Fat
0g
Protein
33g
Total Carbohydrate
30g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 0mg
- 0%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 30g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
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
2Tips from the Betty Crocker Kitchens
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