This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.

  • Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Cook's Notes:

Cook the chutney before you cook any accompanying meat. That way, while the meat is cooking. the chutney is cooling, and they should be ready pretty close to each other.

You can use frozen cranberries instead of fresh, and regular raisins will do fine in place of golden.

Nutrition Facts

117.8 calories; protein 0.4g 1% DV; carbohydrates 30g 10% DV; fat 0.1g; cholesterolmg; sodium 4.1mg. Full Nutrition