Gingered Cranberry-Pear Chutney

A gourmet alternative to cranberry sauce, this chutney will accent holiday roasted duck with a tart, tangy twist.


Prep Time {5 min}

Cook Time {18 min }

Serving Size {1 cup}


2 Firm Red or Green Bartlett Pears

1/3 cup Dried Cranberries

2 Tbsp. Brown Sugar

1 Tbsp. Cider Vinegar

2 tsp. Minced Fresh Ginger Root

1/8 tsp. Salt

1/8 tsp. Ground Allspice


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1. Peel, core and coarsely chop pears.

2. Combine pears, cranberries, brown sugar, vinegar, ginger, salt and allspice in a medium saucepan. Cover; bring to a simmer over high heat. Reduce heat to low and simmer covered until pears are tender, about 10 minutes. Uncover; simmer over medium-high heat until chutney thickens, 3-4 minutes.

3. Chutney may be prepared up to 24 hours before serving. Cool, cover and chill until serving time. Serve the chutney at room temperature or reheat the chutney just before serving.

Reviews  { write a review }

Kim { 1 year, 11months ago }

Loved this, although I did tweak it. I had fresh cranberries, so I increased to a cup, and added 2 more teaspoons of brown sugar. With only one tbsp of liquid, I found at 10 min it was dry and the pears werent soft, as well the vinegar taste was too strong. So I added 1/2 cup water, 1/2 tsp cinnamon, and let it gently boil down on medium for about 30 minutes. It was perfect!


this was the BEST


this was the BEST part of the duck Christmas dinner!!! A must with roast duck


It was delicious!


just what I needed!