Pear and Cranberry Chutney Pear and Cranberry Chutney

Pear and Cranberry Chutney

A festive seasonal chutney that is perfect with cold roast beef or lamb. Makes two 450g jars or 6-8 smaller gift jars, depending on size.

prep time
20 mins

cook time
20 minutes

20 people


  • 900g dessert pears, cored and diced
  • 1 medium onion, peeled and finely diced
  • 150g light brown sugar
  • 100ml fresh orange juice
  • 2 teaspoons mustard seeds
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mixed spice
  • 225g fresh or frozen cranberries, thawed, if frozen


  1. Put all the ingredients into a large pan.  Bring to the boil, reduce the heat and cook uncovered for 15-20 minutes, or until most of the liquid is absorbed.
  2. Serve the chutney hot or cold with cooked sliced roast meats or spoon the mixture into sterilised jars, labelled and given as gifts for Christmas.


Once open, store in the fridge and use within four weeks.