Pomegranate Pear Chutney
This Pomegranate Pear Chutney is a stunning and absolutely delicious cranberry sauce alternative and addition to your holiday table.
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.