Cranberry-Pear Chutney


prep 0:20       total 0:20


4 cups



1 pkg. (12 oz.) cranberries, picked over
1/2 cup dark brown sugar, firmly packed
1/2 cup raisins
2 pears, peeled and chopped
2 tsp. lemon zest, freshly grated
1/4 cup fresh gingerroot, minced and peeled
1/2 tsp. dried hot red pepper flakes
1 cup onion, chopped
1/4 cup cider vinegar
1 tsp. mustard seeds
1/8 tsp. salt


In saucepan combine cranberries, brown sugar, raisins, pears, zest, gingerroot, red pepper flakes, onion, vinegar, mustard seeds, and salt. Simmer mixture, stirring occasionally for 20-25 minutes, or until berries have burst. Serve the chutney at room temperature.

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6 Recipe Reviews


jantcho reviewed Cranberry-Pear Chutney on November 27, 2005


ilovemycat reviewed Cranberry-Pear Chutney on October 20, 2010

Tart and delicious!


maelstrom reviewed Cranberry-Pear Chutney on October 22, 2010

Love the unsweetened tartness. Great with all manner of Thanksgiving fare. Yes please, I'd like some more.


skinnywhitegirl reviewed Cranberry-Pear Chutney on October 23, 2010

It's a delicious and sophisticated alternative to the same old same old cranberry sauce. It has the perfect balance of sweet and tart. Te spice level is low enough not to overwhelm while still adding a little zing. I'll definitely be making this for Thanksgiving this year.


ryansnyder reviewed Cranberry-Pear Chutney on October 25, 2010

The ginger made this chutney stand out from the other cranberry chutneys I've tried. It was a perfect balance of sweet, spice and tart, and might have become my new go-to chutney.


vpatil reviewed Cranberry-Pear Chutney on August 11, 2016

Its a very horrible combination of food. None of the foods match. I can't imagine the taste of such of a disgusting mixture. Each of the foods has an individual taste and mixing those is going to kill all the tastes.