Cranberry Pear Chutney

• 3/4 cups Fresh Apple Cider
• 3/4 cups Fresh Orange Juice
• 1 Tablespoon Apple Cider Vinegar
• 1 whole Orange, Zested And Cut Small With All White Removed
• 1 whole Cinnamon Stick
• 4 whole Cloves
• 3/4 cups Rapadura (or Brown Sugar)
• 12 ounces, weight Package Fresh Cranberries
• 1 whole Firm, Ripe Pear; Peeled Halved And Cored, Cut Into 1 Inch Peices

1. 1. In a medium saucepan over medium-high heat, combine the apple cider, orange juice, cider vinegar, orange zest, cinnamon stick and cloves.
2. 2. Bring to a boil, reduce the heat to medium and simmer 10 minutes. Stir occasionally until reduced to 1 cup.
3. 3. Stir in the brown sugar until it dissolves, about 2 minutes.
4. 4. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 30 minutes. The fruit will be quite soft. (I love the sound when the cranberries pop!)
5. 5. 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.
6. 6. Serve with turkey, lamb, pork tenderloin. Pour over soft cheese with crusty bread or crackers. Spread on muffins or leftover turkey sandwiches.

apple cider, orange juice, apple cider vinegar, orange, cinnamon, brown sugar, cranberries

Taken from tastykitchen.com/recipes/condiments/cranberry-pear-chutney/ (may not work)