Hot-and-Spicy Cranberry-Pear Chutney

Southern Living
Hot-and-Spicy Cranberry-Pear Chutney Recipe
Photo: Iain Bagwell; Styling: Angie Mosier
This versatile, quick, and easy chutney makes a wonderful gift. One recipe yields about 6 cups and will keep up to 1 month in the refrigerator.
Makes 6 cups


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1 1/2 cups fresh cranberries
1 (6-oz.) package sweetened dried cranberries
1 cup fresh orange juice
1/3 cup sugar
1 tablespoon grated fresh ginger
2 (10 1/2-oz.) jars pear preserves
1 (10 1/2-oz.) jar hot jalapeño pepper jelly
1 (9-oz.) jar mango chutney
1 tablespoon orange zest


Hands-on: 30 Minutes
Total: 2 Hours, 30 Minutes

1. Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring constantly, 5 minutes or until cranberry skins begin to split.

2. Stir in preserves and remaining ingredients; simmer, stirring constantly, 5 minutes. Remove from heat, and cool chutney completely (about 2 hours).

Created date

October 2011