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Cranberry-Pear Chutney

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"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."
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3 h 10 m servings 118 cals
Original recipe yields 16 servings (4 cups)


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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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

Per Serving: 118 calories; 0.1 g fat; 30 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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