Cranberry Pear Chutney
- 3 Cups fresh cranberries
- 1 Cup sugar
- 3 firm pears, peeled and cored, cut into 1/2-inch dice
- 1 Tablespoon lemon zest + 1 tablespoon fresh lemon juice (1 lemon)
- 1/2 Cup fresh orange juice
- 1/4 Cup golden raisons
- 1/4 Cup dried pitted dates, coarsely chopped (about 5)
Combine cranberries and sugar in saucepan. Cook over medium-low heat until berries release juices, about 8 minutes.
Place pears in a medium bowl and toss with lemon zest and juice.
Add orange juice, raisons and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool. Refrigerate up to 24 hours.