Well, the title says it all. Easy Cranberry Pear Chutney. It contains cranberries (yum!), pears (double yum!), and maple syrup (infinity yum!). It’s a chutney, so you can use it for anything you want: as a side dish with baked chicken or turkey, on a pork roast or meatloaf, or vegan nut loaf, even on top of crackers with creamy goat cheese or your homemade granola. Is your mouth watering right now? ’cause mine is! haha

Very simple to make, doesn’t have to cook very long. I made a batch to can, which takes a bit longer, but if you’re going to be using it in the next month or so, feel free to just keep it in the fridge, or you could freeze it too, for a few months.

Did you know you can also make a delicious Cranberry Shrub Cocktail? So tasty and perfect for guests!

Enjoy!

P.S. Cranberries are so good for us! Click here to find out more about their health benefits.

Print Easy Cranberry Pear Chutney | Refined Sugar-Free, Vegan, Gluten-Free This Easy Cranberry Pear Chutney is made without using white sugar, and can be made in advance, stored in an airtight container in the fridge for several weeks. Make a double or triple batch to give away! Ingredients 1 large red onion finely chopped

1/2 tsp fresh ginger grated

1/2 cup organic raisins

4 cups fresh cranberries

1/3 cup pure maple syrup

1 1/4 tsp ground cinnamon

ground clove a pinch

1/2 cup water spring or filtered

2 organic pears peeled, cored and chopped

1 tsp organic lemon zest from 1 lemon -- must be organic so that you don't eat the pesticides from the skin

2 tbsp lemon juice from 1/2 lemon

extra-virgin olive oil for cooking Instructions In a large pot over medium heat, add some olive oil and sauté the minced onion for about 5-6 minutes to develop flavours. Add the ginger, raisins, and cranberries, and cook for 2 more minutes. Add the maple syrup, cinnamon, clove and water. Bring to a boil, mixing a few times, then lower temperature to low, cover and let simmer for 20 minutes. Add the pears, mix and cook another 10 minutes. In the last 3 minutes, add the lemon juice and stir. Remove from heat, crush the cranberries with a potato masher, mix lemon zest in and put into containers. Recipe Notes I made mine mildly spiced, so it's not overpowering, but still has a little 'bite'. Keep in the fridge in closed airtight containers, up to 4 weeks. You can also can these to be shelf-stable.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving

Calories: 337kcal | Fat: 2g | Sodium: 17mg | Potassium: 566mg | Carbohydrates: 82g | Fiber: 12g | Sugar: 40g | Protein: 2g | Vitamin A: 115% | Vitamin C: 31.7% | Calcium: 86% | Iron: 1.4%