Cranberry, Pear, and Ginger Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Cranberry, Pear, and Ginger Chutney
45 min.
3
556kcal

Suggestions


Indulge in the delightful flavors of our Cranberry, Pear, and Ginger Chutney, a perfect addition to your culinary repertoire! This vibrant condiment is not only vegetarian, vegan, gluten-free, and dairy-free, but it also bursts with the essence of fall, making it an ideal accompaniment for your holiday meals or everyday dishes.

Imagine the sweet and tangy notes of fresh cranberries and juicy Bosc pears harmonizing with the warm spice of ginger and cinnamon. This chutney is a celebration of seasonal ingredients, bringing together the tartness of cranberries and the sweetness of pears, all enhanced by the aromatic zest of lemon and orange peels. The subtle heat from crushed red pepper adds an unexpected kick, making each bite a delightful experience.

Ready in just 45 minutes, this chutney is not only easy to prepare but also versatile. Use it as a dip for your favorite crackers, a spread on sandwiches, or a condiment to elevate roasted meats and cheeses. With only 556 calories for three servings, you can enjoy this guilt-free treat without compromising on flavor. Plus, it can be made ahead of time, allowing you to focus on other aspects of your meal prep. Bring a touch of homemade goodness to your table with this exquisite chutney!

Ingredients

  • cups apple cider vinegar 
  • large bosc pears firm cored peeled cut into 3/4-inch cubes ( 2 1/2 cups) ( 18 ounces total)
  •  cinnamon sticks 
  • 12 ounce cranberries fresh
  • 0.3 cup ginger fresh peeled finely chopped (from 2-ounce piece)
  • 1.3 cups brown sugar packed ()
  • 0.3 teaspoon ground cloves 
  • 2.5 teaspoons lemon zest finely grated
  • cup onion finely chopped
  • 2.5 teaspoons orange peel finely grated
  • 0.5 teaspoon pepper dried red crushed

Equipment

  • bowl
  • sauce pan
  • potato masher

Directions

  1. Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes.
  2. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes.
  3. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely.
  4. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Nutrition Facts

Calories556kcal
Protein1.48%
Fat0.91%
Carbs97.61%

Properties

Glycemic Index
56.25
Glycemic Load
13
Inflammation Score
-7
Nutrition Score
12.937825804171%

Flavonoids

Cyanidin
55.81mg
Delphinidin
8.7mg
Malvidin
0.5mg
Pelargonidin
0.36mg
Peonidin
55.75mg
Catechin
0.86mg
Epigallocatechin
1.74mg
Epicatechin
10.72mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
1.36mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
3.13mg
Kaempferol
0.48mg
Myricetin
7.53mg
Quercetin
28.94mg

Nutrients percent of daily need

Calories:555.77kcal
27.79%
Fat:0.57g
0.87%
Saturated Fat:0.1g
0.63%
Carbohydrates:136.62g
45.54%
Net Carbohydrates:125.57g
45.66%
Sugar:111.87g
124.3%
Cholesterol:0mg
0%
Sodium:46.8mg
2.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.07g
4.13%
Manganese:1.33mg
66.7%
Fiber:11.05g
44.19%
Vitamin C:31.28mg
37.91%
Potassium:637.31mg
18.21%
Copper:0.29mg
14.75%
Calcium:142.42mg
14.24%
Vitamin K:13.59µg
12.94%
Vitamin E:1.89mg
12.6%
Vitamin B6:0.24mg
11.94%
Magnesium:44.77mg
11.19%
Iron:1.87mg
10.37%
Phosphorus:67.94mg
6.79%
Vitamin B5:0.63mg
6.34%
Folate:24.72µg
6.18%
Vitamin B2:0.09mg
5.09%
Vitamin A:217.81IU
4.36%
Vitamin B1:0.06mg
4.19%
Zinc:0.51mg
3.42%
Vitamin B3:0.66mg
3.31%
Selenium:1.99µg
2.85%
Source:Epicurious