Yield
4 3/4 cups (serving size: 1/4 cup)

This ruby-colored relish can be made up to three weeks ahead and stored in airtight jars until you are ready to serve. It also makes a great hostess gift when packed in small, decorative glass jars.

How to Make It

Combine first 6 ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer 10 minutes or until cranberries begin to pop. Stir in pear, apple, raisins, onion, and ginger; cook 20 minutes or until fruit is tender. Remove from heat; stir in juice. Cool to room temperature, and discard cinnamon. Cover and chill.

You May Like

Ratings & Reviews

goodrel8's Review

Christi678
November 10, 2014
Made this again for an early Thanksgiving dinner celebration. I just can't say enough how great this recipe is. I subbed fresh ginger for the crystallized this time. Honestly, it's gorgeous, would make a lovely hostess gift, and it goes with everything. I think the November 2004 edition is the best Cooking Light ever, and have made many of those holiday recipes over and over to the rave reviews of my family. It is the only issue I keep in the original print edition and I'm desperate to find a way to save it forever. The chutney didn't make my repertoire until the last few years but there is no way I'd miss it now. If we happen to go to other family members houses for a holiday, I bring it. Try it over neufchatel or baked brie, assuming you have leftovers. I rarely do unless I hide some in the back of the fridge and then I can keep it around about a week.

pudgieprincess's Review

charlie1040
September 30, 2011
made this last year for gifts and got rave reviews from everyone. it was so simple to make and it looks pretty in glass jars. pairs well with turkey, chicken and pork. when you have an abundance of cranberries, this is a go to recipe.

London1's Review

London1
November 19, 2009
Very easy to make and it was delicious!! Would definitely make again.

KevinK's Review

pudgieprincess
December 17, 2008
Quite good and a nice spin on cranberries. We found the sauce to be a bit over-sweet (reduce sugar by 1/4 cup) and WAY to clove-y. Cut the cloves in half. Otherwise, very good.

charlie1040's Review

clagos
November 22, 2008
My guests and I all enjoy this. I made it about a week in advance, and that gave the onion flavor a chance to mellow out and blend into the other flavors. Will definitely make it again.

clagos's Review

KevinK
November 22, 2008
Absolutely excellent - I have been making this recipe almost every Thanksgiving and some Christmases since it first appeared in the magazine in 2004 because it has always been such a big hit with my family and my guests. Let me say, my family is not easy to please, but they absolutely love this chutney and request it each year. I'm not sure what happened with the person who said cloves overpowered it, that has never been my experience.

Christi678's Review

goodrel8
November 18, 2008
I tried this recipe last Thanksgiving because I was looking for something different than just the ordinary cranberry sauce out of a can and WOW!!!! This is the best stuff ever! My whole family loved it, even my husband and he doesn't like cranberry anything. This stuff is good to eat even by itself. This will be a staple for many Thanksgiving's to come and anyother time I can use it. It's great for chicken, turkey, ham, and porkchops. I did opt. to use more sugar to make it sweeter though.