Pear Cranberry Chutney

Makes a little less than 3 Cups


1 C craisins
4 T fine brandy
3 large ripe Boscpears peeled and cut into small chunks
2 small ribs celery sliced
½ C white sugar
1/3 C champagne vinegar
Juice of one lemon
1 2 inch knob of fresh ginger chopped finely (or grated but I like the looks of the chunks in the chutney!)
Pinch of cayenne pepper


  • In a large saucepan combine all ingredients. Bring to boil then lower heat until it is simmering and cook for 1 hour, stirring occasionally. Serve with your favorite meat! I served it cold with Grilled Pork Loin, Indian Spiced Lentil Salad. Can also put into canning jars, seal and keep, or just keep in the refrigerator for about 2 weeks.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking