Oregon Cranberry, Pear, and Hazelnut Chutney

 

Oregon Cranberry, Pear, and Hazelnut Chutney
 
Ingredients
  • 3 cups fresh or frozen cranberries (1 12 oz package)
  • ¾ cup water
  • 1 ¾ cup sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 4 cloves (or 1/8 tsp ground cloves)
  • 3 firm Bosc or Anjou pears, cut into 1/4-inch dice
  • ¾ cup golden raisins
  • ½ cup coarsely chopped toasted hazelnuts
Directions
  1. Preheat oven to 275 degrees.
  2. Put water and cranberries into a 6-quart saucepan. Turn on medium high.
  3. Combine sugar, ground ginger, cinnamon, and cloves..
  4. Add sugar mixture to the cranberries and bring to a boil over medium high heat. Continue to cook on medium for about 10-12 minutes until cranberries pop and mixture thickens up. Stir often.
  5. Add pears, and raisins. Turn heat down to a simmer. Continue to simmer for about 10-12 minutes until pears softened. Stir often.
  6. Take off heat. Add roasted hazelnuts.
  7. Discard the cloves if you can find them.
  8. Serve chutney hot, or let cool and store for later. Refrigerate in tightly sealed jars for up to 3 weeks. Goes great with pork, poultry and beef, and as a spread with a variety of Oregon cheese.
To roast hazelnuts:
Place the nuts on a rimmed baking sheet in a preheated oven (at 275 degrees) and cook until lightly browned. About 8-10 minutes. If the hazelnuts have skins, you can remove the skins when they are 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).
 
Yield: Makes about 2 quarts

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