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Pear Chutney

From Our Kitchen

Preheat over to 350º F


2 Bosc pears, peeled, cored, and diced
2 Gala apples, peeled, cored, and diced
⅔ cup pear juice or apple cider
½ cup dried cranberries
⅓ cup light brown sugar
2 Tbsp. cider vinegar
1 tsp. garam masala
1 Tbsp. orange zest
¼ cup crystallized ginger, chopped
1 wheel of brie


Put all ingredients in a pot and bring to a boil. Reduce to a simmer and cook for 30 to 40 minutes. Keep an eye on it that you should still have some liquid left. If not, add some more juice.

Put a wheel of brie in a baking dish, add enough chutney to cover. Bake at 350°F until it just starts to melt, about 10 to 12 minutes.