New This Month

Cranberry-Pear Chutney


This is an excellent accompaniment to roasted pork, duck, or turkey.

  • Servings: 10

Source: Martha Stewart Living, November 1996


  • 3 cups fresh cranberries
  • 1 cup sugar
  • 3 firm pears, peeled and cored, cut into 1/2-inch dice
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon)
  • 1/2 cup fresh orange juice
  • 1/4 cup golden raisins
  • 1/4 cup dried pitted dates, coarsely chopped (about 5)


  1. Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.

  2. Place pears in a medium bowl, and toss with lemon zest and juice.

  3. Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.

Reviews Add a comment