Cranberry and Asian pear chutney

READY IN: 50mins
Recipe by Hey Jude

This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune

Top Review by Kendra PeloJoaquin

This was fantastic. I brought it to a Thanksgiving potluck, and will definately make it again. I used the leftovers in hot cereal, on toast, and with vanilla ice cream. I really like the combination of the bitterness of the cranberries with the garlic tang, and then the clean sweetness of the asian pear. FANTASTIC!

Ingredients Nutrition


  1. Heat olive oil in a medium pot over medium heat; add onion, cook until translucent, about 3 minutes; add garlic, cook until it softens, abut 1 minute.
  2. Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
  3. Remove from heat; stir in pears, let cool.
  4. Pour into storage container and refrigerate at least 3 hours.

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