Pear Chutney With Cinnamon and Ginger
You're about to embark on a culinary journey with a unique twist - pear chutney spiced with cinnamon and ginger. You'll learn how to balance the sweetness of pears with the fiery kick of ginger, all enveloped in a warm cinnamon hug. We'll guide you through the process, share serving suggestions, and even delve into the health benefits. So, don your apron and let's get cooking!
Ingredients
- 1.5 lb. honey crisp or pink lady apples peeled and finely chopped (about 4 medium apples)
- ⅔ cup sugar
- ¼ cup packed light brown sugar
- ⅓ cup apple cider vinegar
- ¼ c red wine vinegar
- 1 cup raisins
- 1 /3 cup finely chopped ginger
- 2 ½ Tbsp. fresh lemon juice
- 1 tsp. paprika powder
- ¾ tsp. freshly grated nutmeg
- ¾ tsp. kosher salt
- 1 /2 tsp. ground cloves
- ¼ tsp allspice
- 1 /2 tsp. ground black pepper
- 2-3 cloves garlic minced
- 1 medium yellow onion finely chopped
- 3 sticks cinnamon
Pairings:
- Pistachios
- Crackers
- Goat cheese
- Dates
Instructions
- Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
- Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it's worth the wait).
- Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.