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+ servings
jar of chutney with dried pears and cwhole cranberries

Pear Cranberry Holiday Chutney

Jani H. Leuschel
Dried pears and fresh cranberries combine in this slightly sour and jammy accompaniment to holiday foods.
5 from 2 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Pickles and Preserves, Side Dish
Cuisine American, Indian
Servings 24 Tablespoons
Calories 56 kcal



  • 1 Tablespoon canola oil
  • ½ cup onion chopped finely
  • 1 teaspoon garlic minced
  • 1 cup cranberries fresh
  • 2 cups dried pears chopped (can use a combination of dried pears and apples)
  • ½ cup water more, if necessary
  • ¼ cup orange juice fresh squeezed
  • 2 Tablespoons honey
  • 1 Tablespoon Truvia granulated stevia + erythritol
  • cup apple cider vinegar
  • 3 Thai red chilies whole
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 star anise whole
  • 6 cloves whole
  • 6 black peppercorns whole
  • 1 cinnamon stick optional
  • 1 teaspoon orange zest


  • Before starting, wash hands thoroughly.
  • Heat canola oil in a medium saucepan until shimmering. Add onion to pan and cook until translucent. Add garlic and cook 30 to 60 seconds, until fragrant.
  • Combine the dried fruit, cranberries, chilies, star anise, peppercorns, and ginger with the onion and garlic. Mix gently and thoroughly.
    dried pear and cranberry chutney ingredients
  • Pour liquid ingredients, honey, Truvia, and orange zest over the onion-fruit-spice mixture. Stir and bring to a boil. (Cranberries should start to pop.) Turn the heat down so that all ingredients are barely simmering. After 10 minutes, taste the chutney and add salt and more honey or Truvia if the mixture is too sour.
    Dried pear and cranberry fruit mix with spices and aromatics simmering in pot
  • Continue to simmer for another 20 minutes. Watch the pot, and add additional water, ¼ cup at a time, if necessary. Cook until the fruits are softened and the mixture becomes thick and jammy.
  • Remove from heat. Pour into sterilized jars and proceed with canning while mixture is hot. Or, let the chutney cool and pour into refrigerator storage containers. If canned, it should keep in pantry storage for 18-24 months. In the refrigerator, it should stay fresh for about two months.
  • Serve as a lively foil to roasted or grilled meats. Dried fruit chutney is also very tasty on toasted breads or as a topping for rice.


This chutney recipe is very adaptable. If you like hot spices, add another chili or two, or simply remove the whole chiles and use red pepper flakes. You can also add other spices that you enjoy, like nutmeg, coriander, or garam masala. Just be careful not to add so many that they compete with one another.
spice up your content
As it simmers, the liquid will evaporate. Keep tabs on the consistency of the chutney as it cooks down, and add water about a ¼ cup at a time until it reaches your desired degree of softness and holds together like a preserve.
The salt in this recipe is intended to bring out the sweetness of the fruit. However, you may need to add additional honey, sugar, or stevia because cranberries are very tart! Before you increase the amount of sweetener, mix in the salt and taste. You may find you won't need to adjust for sweetness as much as you thought.
Remember, the chutney needs to play well with meats and not turn a rice dish into dessert. It also makes a flavorful addition to sandwiches!


Calories: 56kcalCarbohydrates: 13gProtein: 1gFat: 0.5gTrans Fat: 0gSodium: 26mgPotassium: 98mgFiber: 1gSugar: 11gVitamin A: 8IUVitamin C: 3mgCalcium: 8mgIron: 1mg
Keyword antioxidants, chutney, cranberries, garlic, jams and jellies, make-ahead, pears, phytonutrients, relish, wellness
Tried this recipe?Let us know how it was!