Pomegranate Pear Chutney
Thanksgiving is just around the corner and this is the perfect recipe to freshen up your holiday table. this pomegranate pear chutney is insanely delicious, so simple to make and very versatile in usages. when testing this at my mom’s lake house, we went absolutely crazy over how delicious it was. pears and pomegranate’s are at their peak of seasonal freshness making it a match made in heaven to make in the ‘ber months.
the inspiration:
I wanted to create a fresh alternative to cranberry sauce for thanksgiving this year. pears and pomegranate are also in season and seemed like the perfect choice. pears cook down so lovely and their flavor concentrates while pomegranates are the perfect fresh and tangy component to add to the rich, cooked pears. I’ve also utilized warming spices like Ceylon cinnamon and nutmeg, dried fruits and two types of fresh citrus for depth.
pear pomegranate chutney ingredients:
- fresh pears: the star of the show.
- pomegranate seeds: add a pop of tang, freshness, sweetness and color.
- spices: ceylon cinnamon, fresh nutmeg and mineral salt flavor the chutney.
- maple syrup: naturally sweetens the compote.
- dried fruits: I use dried currants and cranberries. you could also use dried apricots or golden raisins.
- vanilla bean paste: vanilla is essential for pairing with pears. I like this brand.
- fresh citrus: both lemon and orange juices and zests are necessary in this recipe to cut through sweetness and brighten the chutney.
how to make:
this chutney recipe couldn’t be easier to make. You literally toss most of the ingredients in a saucepan, and let it simmer for under 30 minutes. after letting it cool for a bit, stir in citrus zests, vanilla and pomegranate seeds then chill completely. this chutney will store in the fridge in an airtight jar or container for weeks. so simple.
Serving ideas:
I made this chutney specifically for it’s versatility to use throughout the fall and winter months. here are some ideas to use it:
- spoon atop greek yogurt for a simple breakfast full of healthy fats and protein.
- add to mason jars for holiday gifting.
- serve alongside sharp white cheddar, crackers and fresh figs for an effortless cheese tray, (as shown).
- serve atop a block of cream cheese with crackers for an easy appetizer.
- layer in trifle dishes with my pumpkin pie spiced granola and honey-sweetened greek yogurt for the perfect addition to your entertaining table.
Pomegranate Pear Chutney
Ingredients
- 6 medium ripe bartlett pears peeled, cored & diced small
- ½ cup dried currants
- ½ cup dried cranberries
- ½ teaspoon ceylon cinnamon
- ¼ teaspoon ground nutmeg
- 1 Tablespoon orange zest
- 2 Tablespoons fresh orange juice
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon mineral salt
- 1/3 cup maple syrup
- 1 teaspoon vanilla bean paste
- ½ cup pomegranate seeds
Instructions
- To a medium saucepan over medium heat, add diced pears, currants, cranberries, cinnamon, nutmeg, orange juice, lemon juice, mineral salt and maple syrup. Set aside orange and lemon zest to use later.
- Let mixture simmer over low heat, stirring often until pears are very soft and chutney has thickened, 30-35 minutes. Let mixture cool down at least 15 minutes then stir in citrus zests, vanilla bean paste and pomegranate seeds. Chill until very cold, at least 1 hour.
- Serve in lieu of cranberry sauce or with a simple cheese board of sharp cheddar, crackers and seasonal fruit.
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