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.
Stir in preserves and remaining ingredients; simmer, stirring constantly, 5 minutes. Remove from heat, and cool chutney completely (about 2 hours).
The hardest part of making this recipe was finding the ingredients but it was worth it. Not only will this be good with turkey but it will be great with pork tenderloin. Just a bit of heat with the pepper jelly, the sweetness of the pear preserves, and the tartness of the cranberries made a great combination.
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