bacon, apple, and pear chutney
(1 rating)
This goes wonderful over chicken and served with steamed rice. Feel free to add more cinnamon and nutmeg as your taste allows. I also used Splenda instead of sugar to make less traumatic to my dietary needs. I also left the peelings on but if you like you can remove them.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
30 Min
Ingredients For bacon, apple, and pear chutney
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2 mdGranny Smith apples, cubed w/peel on
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1 mdAnjou pear, cubed w/peel on
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1 mdBosc pear, cubed w/peel on
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3/4 cwater
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3 Tbspapple cider vinegar
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5 Tbspcinnamon, ground
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1/2 cbrown sugar, light
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1/2 cSplenda
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3 tspallspice
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3 cloveground or whole cloves
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1 dashred ground pepper
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1 Tbsplemon juice
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4 slicebacon, cooked and chopped
How To Make bacon, apple, and pear chutney
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1Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
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2Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture. -
3Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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