Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon
Pears, Apples and Cranberries come together with cinnamon, cloves and ginger to make a delectable chutney ideal for use at home or to give as a gift. Bursting with the flavours of Christmas and with a hint of chilli, this chutney is incredibly quick to whip together and uses mostly store cupboard ingredients.
Apart from preparing the fruit and vegetables, this chutney is relatively hands off – you just need to stir it from time to time and sterilise some jam jars. If you still have some gifts left to sort, this chutney is ideal. Whilst it cooks you just need to think of ways to make the bottles look festive!
It will make a fabulous accompaniment to your cheeseboard, delicious with cold meats and salad and perfect to add a bit of zing to a sandwich.
How to make the Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon
Collect all your ingredients together:
- pears, (either fresh or tinned) peeled and cored
- apples, peeled, cored and cored
- red onion, peeled
- cloves of garlic, peeled
- peeled ginger,
- fresh cranberries
- dried cranberries
- red wine vinegar
- dark brown sugar
- maple syrup
- cinnamon
- ground cloves
- powdered ginger
- chilli flakes
- mustard seeds
- black onion seeds
- fine salt
- freshly ground black pepper
How to make your chutney:
- Prepare all the fruit and vegetables:-
- pears – peel and core, if necessary, and chop
- apples – peel and core and chop
- ginger, peeled and finely chopped
- garlic, peeled and finely chopped
- red onion, peeled and chopped
- All you have to do now is put all the ingredients into a pan and stir well to mix.
- Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
- Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.
Ingredients 
1 Prepare the pears and apples … 
… red onion… 
ginger and garlic 
2 Put all the ingredients into a pan… 
… and stir well 
3 Cover and cook – after 25 minutes.. 
.. after 45 minutes.. 
4 Uncover for remaining 15 mins and stir regularly
Sterilise the jam jars:
It is important to sterilise your jam jars before you use them. You can do this whilst the chutney is cooking.
- Wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
- Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using.
- Be very careful you do not burn yourself as they will obviously be very hot!
Fill the jars:
- Use a jam funnel to help you transfer the chutney into the jars.
- Push down on the chutney to remove any air pockets.
- Seal with wax circle disks and a lid.
Storage:
This chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks
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Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon
Pears, Apples and Cranberries come together with cinnamon, cloves and ginger to make a delectable chutney ideal for use at home or to give as a gift. Makes 4 x 250ml jam jars
Ingredients
- 240g pears, (either fresh or tinned) peeled and cored (See Recipe Notes)
- 180g eating apples, peeled and cored (See Recipe Notes)
- 125g red onion, peeled and chopped (See Recipe Notes)
- 55g peeled fresh root ginger
- 16g/4 cloves of garlic, peeled
- 80g fresh cranberries
- 100g dried cranberries
- 175ml/175g red wine vinegar
- 75g dark brown sugar
- 75g maple syrup
- ¾ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon powdered ginger
- ½ – 1 teaspoon chilli flakes (I use ¾ teaspoon)
- ½ teaspoon mustard seeds
- ½ teaspoon black onion seeds
- ⅛ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Instructions
Make the chutney:
-
Prepare all the fruit and vegetables
– pears – peel and core, if necessary, and chop
– apples – peel and core and chop
– red onion, peeled and chopped
– ginger, peel and finely chop
– garlic, peel and finely chop
-
Put all the ingredients into a pan and stir well to mix.
-
Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
-
Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.
-
Sterilise the jam jars: wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
-
Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using. Be very careful; they are very hot!
-
Fill the jars: use a jam funnel to help you transfer the chutney into the jars.
-
Push down on the chutney to remove any air pockets.
-
Seal with circle wax disks and a lid.
-
Storage: this chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks
-
To serve: it will make a fabulous accompaniment to your cheeseboard, delicious with cold meats and salad and perfect to add a bit of zing to a sandwich.
Recipe Notes
Equipment:
- saucepan or cast-iron casserole/Dutch oven
- chopping board and knife
- kitchen scales and measuring spoons
- 4 x 250g/8oz sterilised jam jars with lids
- jam funnel and wax circle disks
Fruit and vegetables – weights
Please note: that the weight of the fruit is prepared weight i.e. weight after they have been peeled and cored
Pears – a 415g tin of pears should yield 230-240g of fruit. I normally use tinned pears for this. They are quicker, cheaper and equally delicious.
Apples – you can use any eating apple you chose. 180g is roughly 2 apples.
Red Onion – 125g is around 1 medium sized red onion
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