Cranberry Pear Chutney

about 1 quart


  • 2 large or 3 firm ripe pears (Bartlett, bosc, or Anjou variety), peeled, cored, seeds removed  and cut into thin slices or bite-size pieces
  • 2 cups fresh cranberries, stems removed
  • 2½ cups light brown sugar, firmly packed
  • 2 cups seedless golden raisins
  • 1½ cups cider vinegar
  • Salt or to taste
  • 10 to 12 whole allspice
  • 5 whole cloves
  • 1 tablespoon mixed pickling spices
  • Cheesecloth and kitchen twine as needed
  • Boiling-Water Bath


Prepare fruits.  In a large heavy saucepan, combine pears, cranberries, brown sugar, raisins, vinegar, and salt.   

Tie allspice, cloves, and pickling spices in a square of cheesecloth and tie securely with kitchen twine.  Add to fruit mixture.  

Quickly bring mixture to a boil over high heat; reduce temperature to moderate and continue cooking, stirring constantly, for 20 minutes.  Remove spice bag and allow chutney to cool. 

Ladle mixture into a clean 1-quart glass jar.  Refrigerate cooled prepared chutney for up to 2 to 3 weeks, if desired. 

Note: Increase seasonings to taste, if desired.    

Variation: Add dried hot pepper flakes to taste to spice mixture in spice bag.

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