Cranberry, Pear, and Ginger Chutney, from 'Bon Appétit'

Course Dressings and Sauces

Ingredients in this Recipe

1 1/4 cups (packed) golden brown sugar
1 12 ounce bag fresh cranberries
1 cinnamon stick, broken in half
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2 ounce piece)
1/4 teaspoon ground cloves
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
2 cups apple cider vinegar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4 inch cubes (about 2 1/2 cups)

See Full Recipe at Serious Eats