Pear Cranberry Chutney

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

It's only been a few hours since dinner, but there is a slight craving again. The meal was rich and plentiful, and everyone indulged excitedlynot only in the chatter, but also in the food. However, there is a yearning for sweet savory bites. Something decadent to nibble onnot a stately portion, just a bite to satisfy the longing of an after-hours craving.

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It's only been a few hours since dinner, but there is a slight craving again. The meal was rich and plentiful, and everyone indulged excitedlynot only in the chatter, but also in the food. However, there is a yearning for sweet savory bites. Something decadent to nibble onnot a stately portion, just a bite to satisfy the longing of an after-hours craving.

The solution? A variety of cheese and a special somethingsweet, but with a spicy note. A delicate chutney to entice everyone back together again. One more time, gather around and be thankful for friends, family, and food.

Method:

  1. In a saucepan, heat the oil and quickly sauté the diced pear and chili. Add the ginger, agave syrup, agar agar, lime juice and zest and finally the cranberries.
  1. Bring everything to a boil, then reduce heat and simmer for 5 minutes until the pear cranberry chutney thickens.
  1. Fill clean, sterilized jars with the pear cranberry chutney, then place in the refrigerator to cool. The chutney will keep in the refrigerator for 1-2 weeks.
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