Cranberry, Apricot and Pear Chutney
Cranberry, Apricot and Pear Chutney
Open in full-screen mode

Cranberry, Apricot and Pear Chutney

Preparation
15 MIN
Cooking
15 MIN
Cooling
1 H
Makes
1 1/2 cups (375 ml)
Share

Ingredients

Preparation

  1. In a small pot over medium heat, bring all of the ingredients to a boil. Simmer for 10 minutes or until the fruits are translucent and the cooking liquid is thick and syrupy. Transfer to an airtight container and let cool. Cover and refrigerate until ready to serve.

Note

Delicious with roasted meats or cheese. The chutney will keep for 2 weeks in the refrigerator.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum