Pear – Red Wine – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pear (s)
- 3 onion (s), red
- 0.5 piece ½ (s) ginger, the size a thumb
- 1 orange (s), untreated
- 200 ml vinegar, (honey vinegar)
- 200 ml red wine, dry
- 200 g suar
- 5 carnation (s)
- 1 stick cinnamon
- 1 teaspoon black pepper from the mill
- 1 pinch (s) nutmeg
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Peel and dice the pears, ginger and onions.
- Rub the orange peel and then squeeze out the juice.
- Put all ingredients in a large saucepan and bring to the boil. Then let it simmer over a low heat (can take up to two hours). Stir well, especially towards the end, as otherwise the mixture can easily burn.
- At the end of the boiling time, lightly puree with a hand blender so that the mixture remains lumpy.
- Fill into twist-off glasses while still hot, close immediately and let cool upside down.
- The chutney goes well with game and dark meat.
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