Cranberry and Pear Chutney | The Jewish Week | Food & Wine

Cranberry and Pear Chutney

Cranberry and Pear Chutney

Cranberry and Pear Chutney (Ronnie Fein)

Makes about one quart

Facebook icon
Twitter icon

3 cups fresh cranberries

1 cup brown sugar (or use white sugar)

2 firm pears, peeled and cut into bite size chunks (or apples)

3/4 cup raisins

1 cup apple cider or any kind of fruit juice

6 tablespoons apple cider vinegar (or balsamic or wine vinegar)

2 tablespoons finely chopped fresh ginger (or 2 tablespoons chopped crystallized ginger)

2 teaspoons chopped serrano pepper (or 4-5 dried small chili peppers or some crushed red pepper or cayenne pepper)



Place the cranberries, brown sugar, pears, raisins, apple cider, apple cider vinegar, ginger, and serrano pepper in a saucepan. Sprinkle with salt. Mix the ingredients and bring to a boil over high heat. Reduce the heat and simmer the ingredients for about 45 minutes or until the chutney is thick and moist. Let cool.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

Join The Discussion