Cranberry and pear chutney

Name: Cranberry and pear chutney
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cinnamon stick; 1 tsp. allspice berries, crushed; 1 star anise; 1 kg (2lb 3 1/2oz) each pears and cranberries; 450 g (1lb) onions, sliced; 500 g (1lb 2oz) light muscovado sugar; 275 mL (9 1/2fl oz) distilled malt vinegar

A delicious pot of this chutney makes a thoughtful Christmas gift

By The GH Kitchen TeamPublished: 30 November 2007

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Food, Cuisine, Serveware, Dishware, Ingredient, Tableware, Dish, Finger food, Meal, Breakfast,

Preparation Notes: Plus maturing

Serving notes: Makes around 2kg (4½lb)

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Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

1 cinnamon stick
1 tsp. allspice berries, crushed
1 star anise
1 kg (2lb 3 1/2oz) each pears and cranberries
450 g (1lb) onions, sliced
500 g (1lb 2oz) light muscovado sugar
275 ml (9 1/2fl oz) distilled malt vinegar

Directions

1. Step 1
  Put the spices in a square of muslin, tie with string and put into a preserving pan or a large, heavy-based pan.
2. Step 2
  Peel, quarter and core the pears. Cut into chunks. Add remaining ingredients to the pan with the pears and bring to the boil. Reduce the heat and simmer gently for 40-50min, stirring occasionally, until the mixture is thick and pulpy. Remove the muslin bag.
3. Step 3
  Sterilise jars as in vodka recipe on previous page. Fill immediately with the hot chutney, cover with wax discs and seal. Leave to mature in a cool, dark place for at least one month before eating.
4. Step 4
  Wrap up for Christmas and label with an eat-by date - the chutney will keep in a cool, dark place for up to a year. Once opened, use within a month and store in the fridge.

Per Serving:

Calories: 12
Total carbs: 3 g
Sugars: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time