Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart kettle or pot, combine cranberries, brown sugar and onion. Stir in water, vinegar, lemon juice, stick cinnamon and ginger. Heat to boiling; reduce heat to low. Simmer, uncovered, for 20 minutes. Add pears. Simmer, uncovered, about 15 minutes more or until thick. Discard stick cinnamon.
Ladle hot chutney into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to a boil). Remove jars from canner; cool on wire racks.