Ingredients
3
medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1
cup dried or fresh cranberries
3/4
cup sugar
1/2
cup cider vinegar
2
teaspoons finely chopped gingerroot
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
Preparation
In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.
