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
Stir in the brown sugar until it dissolves, about 2 minutes. Add the cranberries and pears and return to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20–30 minutes. The fruit will be quite soft.
Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week. Bring to room temperature before serving.
© 2013 All rights reserved. Published by Weldon Owen.