Lisa’s Pear Chutney Recipe


  • 3 pounds fresh Bartlett pears, about 7 cups, unpeeled, cored, and diced
  • 1 pound brown sugar
  • 2 cups apple cider vinegar
  • 1 medium red onion, chopped
  • 1 cup dried cranberries
  • 1/2 tsp ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves


Combine brown sugar and vinegar in a large saucepan and bring to a boil.

Add the pears, onion, cranberries, ginger, garlic, cayenne pepper, salt, cinnamon and cloves.

Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour.

Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks