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Cranberry-Pear Chutney

Cranberry-Pear Chutney
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Serves 8| Hands-On Time: | Total Time:



  1. In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
  2. Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
  3. Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.
By November, 2001

Nutritional Information

  • Per Serving
  • Calories 264Calories From Fat 0%
  • Calcium 53mg
  • Carbohydrate 67g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 4g
  • Iron 2mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 22mg
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.