Cranberry-Pear Chutney

• 1 large garlic clove, minced
• 1 medium onion, minced
• 12 ounces fresh cranberries
• 1 cup firmly packed light brown sugar
• 1 large pear, peeled, cored and chopped
• 1/3 cup cider vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon red pepper flakes

1. Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
2. Add the chopped pear and cook 10 minutes longer.
3. Remove from heat and add remaining sugar, to taste. (I usually do not).
4. Serve hot, cold or room temperature. May be refrigerated for up to one month.

garlic, onion, cranberries, brown sugar, pear, cider vinegar, mustard, ground ginger, ground allspice, ground cardamom, ground cloves, red pepper

Taken from www.food.com/recipe/cranberry-pear-chutney-195961 (may not work)