Cranberry and Asian pear chutney

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

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil
• 1  small onion, diced
• 2  cloves garlic, minced
• 1 (12 ounce) bag fresh cranberries
• 1⁄2 cup water
• 1⁄4 cup cider vinegar
• 1 1⁄2 cups brown sugar
• 1  tablespoon lemon, zest of
• 1  tablespoon orange zest
• 2  Asian pears, peeled,cored,diced

Directions

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.