Fustini's Oils and Vinegars
Cranberry and Pear Chutney

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Cranberry and Pear Chutney


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Cranberry and Pear Chutney

Submitted by Corporate Chef Andy Stewart


  • 1 teaspoon Fustini's Medium SELECT olive oil
  • ½ onion, small dice
  • 1 jalapeno, seeded and minced
  • 2 tablespoons dry sherry
  • ¼ cup Fustini’s Cranberry Pear balsamic
  • ¼ cup to ¾ cup brown sugar, add more sugar for a sweeter chutney
  • 2 cups fresh or frozen cranberries
  • 1 pear, cut into a small dice
  • ¼ cup walnuts, toasted and roughly chopped
  • ¼ cup golden raisins


Step 1. 

Heat Fustini’s Extra Virgin Olive Oil in small stock pot until hot. Add the onion and jalapeno and cook over medium heat until softened, 2 to 3 minutes. Add the sherry and Fustini’s Cranberry Balsamic Vinegar and stir. Add the brown sugar and cranberries and reduce the heat to low. Cook the cranberries until soft and thickened, 10-15 minutes. Add the walnuts and raisins and continue cooking for an additional 3 to 5 minutes on low heat. Let cool and serve at room temperature.

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