Stand Mixer with Paddle Attachment - Ideal for efficiently mixing large quantities of fruit and spices in one go.
Food Processor - Useful for chopping or pureeing ingredients quickly.
Canning Jars (with Lids) - Essential if you're planning to can your chutney, following food preservation guidelines.
Dutch Oven - Great for slow cooking and simmering the chutney down into a thick consistency.
Cutting Board & Sharp Knife Set - For preparing all fruits and spices required in their optimum sizes.
Digital Kitchen Scale - Accurate measurements are key for consistent results, especially with dry ingredients like sugar or pear chunks.
Stainless Steel Colander - Useful for rinsing the fruits and spices before processing.
Silicone Baking Mat - Though not directly used in this recipe, it's versatile and might be handy if you plan to use a stand mixer or food processor on your countertop surfaces.
Measuring Spoons & Cups - For precise measurement of spices and liquids.
Non-stick Skillet - Can be used for sautéing any additional ingredients like ginger if not directly included in the recipe or for optional additions by personal preference.
Sealable Airtight Containers - For storing leftover chutney and maintaining its freshness once prepared.
2 cups apple cider vinegar
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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