Spiced Pear-and-Cranberry Chutney

Photo: Anna Williams
Prep Time:
15 mins
Total Time:
25 mins
3 cups

The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.


  • 12 ounces fresh or frozen cranberries (3 cups)

  • 3 Bosc pears, peeled, cored, and cut into ¾-inch pieces (3 cups)

  • 3 strips (each 3 inches) orange peel, plus ⅓ cup fresh juice (from 1 large orange)

  • cup sugar

  • 1 cinnamon stick

  • Kosher salt


  1. Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.

  2. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

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