Pear-Cranberry Chutney

Recipe submitted by: Amy Pickett
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The natural sweetness of pears in our chutney is balanced by lemon, cinnamon, cloves, and nutmeg

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1 12 ounce bag fresh cranberries
1 small onion, chopped
1 cup packed brown sugar
1/2 cup water
3 tablespoons lemon juice
1 inch piece fresh ginger, grated
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash cayenne pepper
3 Bosc pears, cored and chopped


  1. In a medium saucepan combine all ingredients except pears. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until cranberries soften. Add pears and cook 5 to 10 minutes longer or until pears are soft but still keep their texture. Serve chilled or at room temperature. Top with chopped walnuts, if desired.

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