Cranberry-Pear Chutney


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


  • 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)


  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.

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