Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Pear Chutney 4.2 (12) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 This is an excellent accompaniment to roasted pork, duck, or turkey. Ingredients 3 cups fresh cranberries 1 cup sugar 3 firm pears, peeled and cored, cut into ½-inch dice 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice (1 lemon) ½ cup fresh orange juice ¼ cup golden raisins ¼ cup dried pitted dates, coarsely chopped (about 5) Directions Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes. Place pears in a medium bowl, and toss with lemon zest and juice. 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. Print