Pear Chutney with Ginger and Dried Cranberries


  1. 1/2 cup packed light brown sugar
  2. 1/2 cup cider vinegar
  3. 2-3 tablespoons seeded and minced jalapeño
  4. 2" cinnamon stick
  5. 1 whole clove
  6. 2 lb. firm-ripe pears, peeled, cored, and cut in 1/2" cubes (approx. 5 cups)
  7. 1 cup finely, diced sweet onion
  8. 1/3 - 1/2 cup dried cranberries, TT, to taste
  9. 1/4 cup chopped, crystalized ginger
  10. 1 teaspoon mustard seeds
  11. 1 teaspoon grated fresh ginger
  12. Kosher salt

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes. Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Turn the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. Let cool and divide among 3 clean 8-oz. jars. Keeps in the fridge for up to 1 week. Serve with whole wheat crackers and sharp cheddar cheese.