Cranberry Pear Chutney

Bosc Pears, Entrees & Appetizers, Green Anjou Pears, Holiday -

Cranberry Pear Chutney

Crystallized ginger slices are typically packaged in 4-ounce boxes and are available in the Asian foods section of well-stocked supermarkets.


4 cups fresh or frozen cranberries
2 ½ cups sugar
6 whole cloves
2 cinnamon sticks, each about 3 inches long
1 teaspoon salt
4 firm Bosc or Anjou Pears, peeled, halved lengthwise, cored, and cut into ½-inch dice
1 small yellow onion, diced
1 cup golden raisins 
1/3 cup diced crystallized ginger
½ cup whole hazelnuts, roasted, skins removed, and halved (see Cook's Notes)


In a deep 6-quart saucepan, combine cranberries, sugar, 1 ¼ cups water, cloves, cinnamon, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to open, about 10 to 12 minutes. Adjust the heat so the mixture simmers. Stir in the pears, onion, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from the heat, stir in the hazelnuts, and allow the mixture to cook to room temperature. Discard the cinnamon sticks and cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months.

Yield: Makes about 2 quarts

Cook's Notes: If possible, buy shelled hazelnuts with the skins removed. To roast, place the nuts on a rimmed baking sheet in a preheated 375 degree oven. Roast for about 15 minutes, until lightly browned. If they have skins, when cool enough to handle, lay them on a clean kitchen towel or between several sheets of paper towels and rub to remove most of the skins (they never completely come off). You can substitute unsalted cashews, if necessary. Roast like hazelnuts, until lightly browned, about 12 to 15 minutes.