Cranberry-Pear Chutney (Juniper Berries)
Aromatic blue-black juniper berries, which come from a tree in the cypress family, impart a spicy evergreen flavor to this chutney, balanced by floral and woodsy notes. The chutney pairs well with most types of cheese, young or aged. Cow’s milk and aged sheep’s milk cheeses are good choices, but this tangy chutney is also superb served atop fresh ricotta or soft goat cheese.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Apple Cider | 1 medium (182g) | 95 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup minced white onion
- 1 cup apple cider
- 3/4 cup fresh orange juice
- 2 Tbs. cider vinegar
- 4 juniper berries
- 1 Tbs. coarsely grated lemon zest
- 1 Tbs. coarsely grated orange zest
- 1 cinnamon stick, 1 1/2 inches long
- 6 whole cloves
- 1 1/4 cups firmly packed light brown sugar
- 1 bag fresh cranberries (about 3 cups)
- 2 Bosc or other firm but ripe pears, peeled, halved, cored and cut into 1-inch cubes