Pear and Cranberry Chutney

Carolyn Haas


My daughter's pear trees were prolific this year and she gave me a paper grocery bagful to take home. That turned out to be close to 50 pears! What to do with so many? I froze some and made chutney. I couldn't find a recipe for the ingredients I wanted to use, so I combined a few and came up with this. Good served with cheese, or along side ham, chicken or pork. Or with Indian food!


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2 Hr
2 Hr
Stove Top


  • 11 c
    pear, peeled, cored, diced (about 20 pears)
  • 4 c
    brown sugar, packed
  • 2 1/2 c
    apple cider vinegar
  • 2 c
    dried cranberries
  • 2 c
    onion, diced (about 1 medium)
  • 1 c
  • 1
    lemon, washed, seeded and minced - including rind
  • 1 tsp
  • 3 Tbsp
    mustard seeds
  • 1 1/2 Tbsp
    minced garlic (jarred or fresh)
  • 1 Tbsp
    crushed red pepper flakes
  • 1/4 tsp
    ground cloves

How to Make Pear and Cranberry Chutney


  1. Measure out all ingredients except pears and add to large, heavy pot. Clean, peel, core, cut up pears and add to the rest. Heat until boiling, then turn to medium and let simmer for 2 hours. Stir occasionally, making sure mixture doesn't stick to the bottom.
  2. When stuff is finally simmering, start dishwasher with jars so they'll be hot when simmering is complete and mixture has thickened and reduced. Also start water bath canner so that water will be boiling by the time mixture is done.
  3. With a ladle and jar funnel, fill hot jars to within 1/2 inch. Wipe tops with wet paper towel, add lids and rings. Place in rack in canner. When water returns to boil, set timer for 15 minutes. When time's up, remove and place on towels to cool undisturbed over night or until completely cool.

Printable Recipe Card

About Pear and Cranberry Chutney

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: English

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