Pear-Cranberry Chutney
Source: https://www.gefu.com/rcp_recipe/pear-cranberry-chutney
Ingredients
| For the Chutney: | ||
| 1 | Large onion | |
| 3 | Ripe pears | |
| 1 | Garlic clove | |
| 1 | Stück | Ginger |
| 170 | g | Cane sugar |
| 10 | g | Water |
| 1 | EL | Maple syrup |
| 60 | g | White wine vinegar |
| 37.5 | g | Dried cranberries |
| TL | Turmeric | |
| Additional ingredients: | ||
| Salt | ||
| Pepper | ||
| Chili |
Preparation
- Rinse the jars with hot water.
- Peel the pears, quarter them, and press them through the TRICUT fruit and vegetable slicer to obtain uniform pieces. The cutting insert with large squares works best for this.
- Peel the onion, halve it, and press it through the TRICUT. Use the cutting insert with small squares for this.
- Grate the ginger using the Gourmet Grater FORMAGGIO.
- Place the ginger and onions in a cooking pot. Add the garlic directly to the pot using the GARLICO garlic press. Place the pot on the SCORE kitchen scale and weigh the sugar and water. Add 2 turns from the X-PLOSION® chili mill and bring everything to a boil over medium heat. Let it simmer for about 5 minutes, stirring regularly.
- Add the remaining ingredients (pears, cranberries, vinegar, turmeric, maple syrup, salt, and pepper from the X-PLOSION® mills) and cook for about 25 minutes. Taste again and fill into the jars. Immediately seal the jars and store them in the refrigerator after they have cooled down.
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