Cranberry-Pear Chutney


Preparation info

  • Makes

    3 Cups

    • Difficulty


Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Fruit chutney flavored with aromatic spices pairs well with almost any type of cheese, young or aged. Both cow’s milk and aged sheep’s milk cheeses are good choices, but this tangy chutney is also superb served slathered atop fresh ricotta or soft goat cheese.


  • 1 cup (6 oz/185 g) minced white onion
  • 1


In a nonreactive saucepan, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick, and cloves. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring occasionally, until reduced to cups (