Contest-Winning Winter Fruit Chutney

Total Time

Prep: 20 min. Cook: 20 min.


4 half-pints

Updated: Sep. 10, 2022
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.


  • 2 cups cider vinegar
  • 1 medium onion, finely chopped
  • 1/2 cup water
  • 1 tablespoon ground ginger
  • 1 tablespoon grated orange zest
  • 1-1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups packed brown sugar
  • 2 medium ripe unpeeled pears, finely chopped
  • 2 cups fresh or frozen cranberries
  • 1 large tart unpeeled apple, finely chopped
  • 1/2 cup dried currants


  1. In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes.
  2. Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened.
  3. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts

2 tablespoons: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 119mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.