Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Pear Chutney 4.2 (12) 7 Reviews 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 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. Rate it Print