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Dried Cherry, Pearl Onion, and Pear Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Ingredients
Ingredient Checklist
4 Bartlett pears, peeled, cored, and cut into 1/4-inch dice
Juice of 2 lemons
2 1/2 cups dried cherries
1 pound red pearl onions, roots trimmed, peeled, and cut in half lengthwise
1 1/2 cups red-wine vinegar
1 cup sugar
1 teaspoon coarse salt
1/4 teaspoon ground cloves
Cook's Notes
Peeling the pearl onions is easier if you first soak them in a bowl of hot water for a few minutes; when trimming the roots, remove as little as possible so the onions remain intact during the cooking process.
Gallery
Dried Cherry, Pearl Onion, and Pear Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Gallery
Dried Cherry, Pearl Onion, and Pear Chutney
Dried Cherry, Pearl Onion, and Pear Chutney
Dried Cherry, Pearl Onion, and Pear Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Recipe Summary
Yield: Makes 6 half-pint jars
Yield: Makes 6 half-pint jars
Makes 6 half-pint jars
Ingredients
Ingredients
- 4 Bartlett pears, peeled, cored, and cut into 1/4-inch dice
- Juice of 2 lemons
- 2 1/2 cups dried cherries
- 1 pound red pearl onions, roots trimmed, peeled, and cut in half lengthwise
- 1 1/2 cups red-wine vinegar
- 1 cup sugar
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cloves
Directions
In a large bowl, toss pears with lemon juice.
Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.
Cook's Notes
Peeling the pearl onions is easier if you first soak them in a bowl of hot water for a few minutes; when trimming the roots, remove as little as possible so the onions remain intact during the cooking process.
Cook’s Notes
Peeling the pearl onions is easier if you first soak them in a bowl of hot water for a few minutes; when trimming the roots, remove as little as possible so the onions remain intact during the cooking process.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dried Cherry, Pearl Onion, and Pear Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dried Cherry, Pearl Onion, and Pear Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
