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