Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spiced Pear-and-Cranberry Chutney Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 15 mins Total Time: 25 mins Yield: 3 cups The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator. Ingredients 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) ⅔ cup sugar 1 cinnamon stick Kosher salt Directions 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. 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. Rate it Print