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Cranberry Pear and Ginger Chutney


  • 1 12-ounce bag fresh cranberries
  • 3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes
  • 1 cup apple cider vinegar
  • 3/4 cup finely chopped onion
  • 1/4 cup finely chopped peeled fresh ginger
  • 2 1/2 teaspoons finely grated lemon peel
  • 2 1/2 teaspoons finely grated orange peel
  • 1 cinnamon stick, broken in half
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups (packed) golden brown sugar

Prep Time:

10 minutes

Cook Time:

45 minutes



This holiday chutney makes a lovely and light holiday dessert or sweet side dish.

Why Try? The reddish-purple color, tart-sweet flavor and fruity-chunky texture add up to one delightful culinary experience.

Foodie Byte: To make this dish extra special, serve it in mini pumpkins that you bake and hollow out like you would a jack-o-lantern. You can eat the little pumpkins, too, just as you would an acorn squash.


  1. Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
  2. Boil mixture until reduced to 1 1/2 cups, about 10 minutes.
  3. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
  4. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
  5. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.

Nutritional Information

Calories 145, Carbohydrates 37g, Fat 0.16g, Fat Calories 1, Fiber 3g, Protein 0.53g, Saturated Fat 0.02g, Sodium 10mg. Daily Values: Calcium 32.42mg 3%, Phos 16.54mg 2%, Copper 0.09mg 5%, Zinc 0.13mg 1%, Panto 0.16mg 2%, Biotin 0.47mcg 157%, Iodine 0.2mcg 0%, Magnesium 11.14mg 3%, Iron 0.42mg 2%, Vitamin B6 3%, Vitamin C 14%, Vit E-a-Toco 2%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.