- 2 cups fresh cranberries
- 3/4 cup thawed apple juice concentrate
- 1 pear, peeled and cubed
- 1/2 cup raisins
- In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight. Yield: 2 cups.
Originally published as Cranberry Pear Chutney in Taste of Home October/November 1996, p44
Reviews for Cranberry Pear Chutney
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Reviewed Dec. 14, 2011 Edited Nov. 27, 2013
Every year I reach for this recipe which accompanies turkey, ham or pork for the holidays. Excellent without sugar!
Reviewed Nov. 21, 2011
I make this every year for Thanksgiving. My family, kids and all, love it. It is tangy and just sweet enough, and very easy to make.