Cranberry Pear Chutney

Cranberry Pear Chutney Recipe

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Vickie Parks


This is a great basic fruit chutney with a good balance of sweet and sour flavor. It's particularly good with a nice pork roast or roasted turkey. But it's also great served with roasted chicken.


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16 (prep time includes minimum chilling time)
2 Hr 45 Min
30 Min
Stove Top


  • 1 lb
    fresh cranberries (4 cups)
  • 2 small
    pears, peeled and chopped (to produce about 1 1/2 cups)
  • 1 cup
    chopped onion
  • 1/2 cup
    brown sugar
  • 1/3 cup
    granulated sugar
  • 1/2 cup
    golden raisins
  • 1/2 medium
    jalapeno pepper, seeded and minced (optional)
  • 1 cup
  • 2 tsp
    ground cinnamon
  • 1 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground allspice

How to Make Cranberry Pear Chutney


  1. Place all ingredients in a 3-quart saucepan and mix. Heat to a boiling over high heat, stirring frequently.
  2. Once it reaches a boiling, reduce heat to medium, and cook 25 to 30 minutes or until thickened, stirring frequently.
  3. Cool for 30 minutes at room temperature, then refrigerate for at least 2 hours. It will thicken more as it chills. It should keep for up to 2 weeks in the refrigerator if kept in an air-tight container.

Printable Recipe Card

About Cranberry Pear Chutney

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat Low Sodium Low Carb
Hashtag: #low cholesterol

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