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Photo: Iain Bagwell; Styling: Angie Mosier Photo by: Photo: Iain Bagwell; Styling: Angie Mosier

Hot-and-Spicy Cranberry-Pear Chutney

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.

Southern Living NOVEMBER 2011

  • Yield: Makes 6 cups
  • Hands-on:30 Minutes
  • Total:2 Hours, 30 Minutes


  • 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


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).


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Hot-and-Spicy Cranberry-Pear Chutney recipe