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Cranberry, Raspberry, and Pear Chutney


Pears and raspberries add a delectable twist to this Thanksgiving staple.

  • Yield: Makes about 4 1/2 cups

Source: The Martha Stewart Show, November 2009


  • 1 (12-ounce) bag cranberries (about 3 1/2 cups)
  • 1 cup sugar
  • 3 firm pears (such as Anjou), peeled, cored, and cut into 1/4-inch pieces
  • 1/2 teaspoon lemon zest
  • 1 cup fresh or frozen raspberries
  • 1/2 teaspoon lemon juice
  • Pinch of coarse salt


  1. Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.

  2. Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.

Reviews Add a comment

  • jaderock
    26 NOV, 2009
    Fast, simple and delicious recipe...I exchanged 1 Pear for a Granny Smith apple.