Cranberry, pear and ginger chutney recipe
Created by The Tesco Recipes team
This versatile chutney gets even better as it ages and matures. Make a batch now for the perfect accompaniment to your festive cheeseboard, as a glaze for your Christmas ham (see recipe, below), or give jars as edible gifts – homemade presents are always so appreciated! The combination of mellow pear, fresh and dried sour-sweet cranberries and fiery fresh ginger is a really winning flavour combo.
See method- Makes 1.1kg (about 3 jars)
- Takes 1 hr 30 mins
- 27 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 onions, finely chopped
- 25g fresh ginger, peeled and grated
- 125ml cider vinegar
- 200g caster sugar
- 2 garlic cloves, chopped
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp allspice
- ½ tsp salt
- 1 orange, zested
- 100g dried cranberries
- 950g pears (about 6), peeled, cored and diced into 2cm pieces
- 150g fresh or frozen cranberries or blackberries
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Shop ingredientsEach serving contains
- Energy
- 110kJ 27.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.0gProtein 0.1gFibre 0.6g
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- Put all the ingredients except the pears and fresh/frozen cranberries in a saucepan. Bring to a simmer. Cook over a low heat for 10 mins or until the sugar has dissolved. Add the pears; cook for 30 mins, stirring occasionally.
- Stir through the cranberries, then cook for another 30 mins or until the mixture has the consistency of thick jam.
- Spoon into sterilised jars* and seal tightly; leave to cool completely before labelling. If possible, set aside for at least 2 weeks before using to let the flavours develop. You can use some of this chutney in our cranberry and ginger glazed ham recipe – once a jar is opened, keep in the fridge and use within 2 months. Store unopened jars in a cool, dark place for up to 6 months.
- See more Edible gifts
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
