Common Cornelian Cherry and Pear Chutney – WHB #299

The fruit tree I present today is called Corniolo, Cornus Mas and the fruits are called Corniole. In English Common Cornelian Cherry

As a matter of fact the fruits look like oval cherries, they have almost the some shiny red color. I like this little tree very much, and I love when it is blooming in the Spring. It covers with tiny delicate yellow flowers, so small but with a strong perfume.

cornus mas - corniolo

I have never been able to collect the cherries, they are very whimsical.
Practical the mature when they fall! But when they fall, they get eaten by small animals
so when you find them, actually only find the stones left!
This year I was trekking with Manfred, my Father-in-law to Campo


to see a Photo&Poetry Exhibition, when he notice the red cherries on the ground.

Together we picked a small basket.
Here he is while resting 🙂
manfed in b&w
and others I picked with my friends during a trekking on the old road of Ponale.

this is Berit, Debbie and Sharron

picking corniole

I didn’t get much, but with what a picked I made a Chutney.

Common Cornelian Cherry and Pear Chutney

Chutney di corniole e pere

You need:
460gr Cornelian Cherries
560 gr pears
250gr sugar cane
110 ml apple vinegar
a big piece of grated fresh ginger
5 cloves
1 tbsp of mustard grains (yellow)
1 cili
15 (half a sachet) gr of pectin

Leave the Cornelian Cherries on a tray in the shadow for a couple of days.
it doesn’t matter if they dry a little. This cherries are so sweet when they are mature
but rather sour in taste before.

PUT the cherries and the pears in a pot a cook for 10min, check that the cherries are soft.
put the mass in a grinder and skip all the stones.
silly me didn’t keep the stones, I could have made a new Grappa! :-(((
do you know how the Germans call this kind of grinder? Flotte Lotte!!
that means more or less Sparkling Lotte! 😀

Chutney di corniole e pere

then put the stoneless fruit back in the pot and add the rest of the ingredients.
let cook for another 10min mixing all the time.
pour in clean jars, close lid and let cool up-side-down.
store in a cool, dark and dry place.
If you can let rest a month before using (I didn’t 😀 )
it will store for at least 3 years (but I’m sure it want get that old!)
Chutney di corniole e pere

I added the pears to sweeten the cherries, but also because I liked the idea with the to fruits together.
We tried it with a beef stew and we liked it!
then we tried it together with a goat cheese (a special one, made by Oscar the poet)
and it was lovely together!

If you don’t know this fruit you can find foto and description underneath.

foto and text from

Perennial plant; bush or a low tree that is 2-5 (9) m tall. The trunk is up to 25 (45) cm in diameter, with very firm wood and a bark of grey color with appreciable cracks. Young shoots have a green color, are covered by appressed hairs; annuals and older ones are yellowish-grey up to reddish-brown. Leaves have short, 5-10 mm long, petioles, covered with appressed bristly hairs. Leaves up to 11 cm in long and 5 cm wide, have various forms, from ovate or ovate-elliptic up to lanceolate and narrowly elliptic, with a sharp top and round base. Flowering occurs before leafing. Flower-bearing shoots are 5-8 mm long. Leaflets of a wrapper are ovate, suddenly coming into short edge at their ends, yellowish-green, 5-10 mm long, 3-6 mm wide, outside are dense pubescent. The inflorescence consists of 15-20 flowers, dense pubescent pedicels that are 4-9 mm long. Ovary is dense, appressed and hairy, about 1 mm long. Denticles of calyx are triangular; petals are lanceolate-triangular, 2-2.5 mm long, after flowering turned back down. Stamens are 2 times shorter than petals. Matured fruits are red, sometimes pink; elliptic, cylindrical or expanded in upper part; from 10 up to 20 (30) mm long; smooth or slightly acies, the taste is sweetish or sour. Stone form is elliptic or spindle-shaped, almost smooth.


Occurs in the southern part of Middle Europe; south-eastern part of Atlantic Europe, Mediterranean (middle part of Italy), Balcans, Asia Minor. Within the ex-USSR territory: Upper Dnestr, Moldova, Crimea; all Caucasus.


Grows among mountain woods of the lower and middle belt, in the Caucasus it reaches up to 1500 m above sea level. It grows in underbrush of light woods, mainly oak and hornbeam, on marges, on slopes, in thickets of bushes.

Utilization and economic value.

Fruits, rich in vitamins, acids (especially – apple acid) and sugars, are used as fresh fruits for preparation of jam, compote, kissel, fruit candy, drinks and wine. Fruits, stones and leaves are used for medical purposes as a fixing means. Firm and strong wood is well polished and used for turning works, replacing boxwood. The bark, branches and leaves contain tannins of high quality and are used for the tanning of thick leather and its coloring in yellow colors. Good honey plant. As an ornamental plant it is used for green hedges. Decorative forms have the different form of a crown (pyramidal, spherical), and different form and coloring of leaves (yellow leaves, variegated leaves, wavy leaves, etc.) and various forms and coloring of fruits (yellow, yellowish-white, pink).

I send this recipe to Susan from The Well-Seasoned Cook is hosting this edition of Weekend Herb Blogging   

thank’s to Kalyn di Kalyn’s Kitchen
Haalo, Cook (almost) anything at least once , who have given my the chance to organize the Italian version of WHB!

2 thoughts on “Common Cornelian Cherry and Pear Chutney – WHB #299

  1. Lo

    ciao tesora…tu sei un vulcano in tutte le lingue! Sai che non credo di aver mai visto un albero di corniolo e nemmeno di aver mai assaggiato! un grande bacione

  2. Susan

    Luscious color and wonderful flavors! I’ve not heard of a Cornelian cherry, but shall do some research now. Thanks, Brii, for your delightful WHB recipe, and giving me another something to chase. ; )


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