Oct 30, 2007
3
reviews
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Pear and Currant Chutney

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Pear and Currant Chutney Enlarge Image Credit: Christopher Hirsheimer
MAKES 2–3 CUPS

INGREDIENTS


1 cup dried currants
6 tbsp. pear brandy
4 bosc pears, cored and cut into ½" pieces
2 ribs celery, cut into ¼" pieces
½ cup sugar
⅓–½ cup fresh lemon juice
3"–3 ½" piece ginger, peeled and grated
Pinch cayenne

INSTRUCTIONS

1. Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well. Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

2. Put chutney into a clean jar with a tight-fitting lid; set aside to let cool. Cover and refrigerate until ready to serve. Serve at room temperature.
Pear and Currant Chutney

This article was first published in Saveur in Issue #79

Ratings & Reviews (3)

noAvatar
i first made this chutney for thanksgiving several years ago. it is a spicy, savory
chutney perfect with turkey. i have also made it for gifts. a welcome
change from traditional cranberry sauce.
it improves with age so we use it around
christmas too. it just seems to be perfect with porkloin.
noAvatar
Fantastic! I add more pears and no sugar at all as the pears are sweet enough. Don't be shy on the ginger.
noAvatar
Out of this world. The highlight of this year's thanksgiving meal.
Pear and Currant Chutney 5 5 2 3

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