- 4 large or 6 medium ripe Bartlett or D’anjou pears, peeled, cored, and chopped
- 2 medium apples, such as Gala or
- Fuji, peeled, cored, and chopped
- 1½ cups organic apple juice, plus more as needed
- ½ cup golden raisins
- 2 cinnamon sticks
- Place all of the ingredients in a pot set over medium-high heat.
- Bring to a boil, then reduce the heat to medium and continue to cook, stirring occasionally, until the fruit becomes soft and begins to break down, about 20 minutes.
- If the fruit appears to be drying out during the cooking process, add more apple juice as needed.
- When the fruit is soft enough to mash, turn off the heat, remove the cinnamon sticks, and gently smash the fruit with a potato masher or the back of a large spoon to yield a chunky sauce.
- Serve warm or refrigerate in an airtight container in the refrigerator until ready to serve (up to 2 days).
This versatile chutney adds a punch of fruity flavor to rich holiday meats, but it’s equally delicious when chilled and spread over toast or scones for brunch.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Add your email address to receive posts/recipes via email