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Gingered Cranberry Chutney

 Gingered Cranberry Chutney
This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."
12 ServingsPrep: 25 min. Cook: 15 min.


  • 1 cup packed brown sugar
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 2 pounds fresh pears, peeled and diced
  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1/2 teaspoon ground cinnamon


  • In a large saucepan, combine the brown sugar, vinegar, ginger,
  • cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and
  • simmer for 10 minutes or until pears are tender.
  • Strain, reserving liquid. Return liquid to pan; set pears aside. Stir
  • cranberries into pan. Cook over medium heat until berries pop, about
  • 3 minutes, stirring occasionally.
  • Strain berries, reserving liquid. Return liquid to pan; set berries
  • aside. Bring liquid to a boil; cook, uncovered, until liquid is
  • reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve
  • warm or cold. Store in the refrigerator. Yield: 3 cups.
Nutritional Facts: One serving (1/4 cup) equals 129 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 33 g carbohydrate, 3 g fiber,

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Gingered Cranberry Chutney (continued)

Nutritional Facts: trace protein. Diabetic Exchanges: 2 fruit.