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Pear Cranberry Bourbon Chutney
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Author: MaryAnn Dwyer
  • 1 Tbsp. unsalted butter
  • 1/3 cup shallot finely chopped
  • kosher salt and freshly ground pepper
  • 1 clove garlic finely minced
  • 2 1/2 cups firm ripe Bartlett pears, peeled , cored and chopped into 1/4 inch cubes
  • 1/3 cup brown sugar firmly packed
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. bourbon
  • 1/4 cup dried cranberries
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. mustard seed
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. cardamon
  • 1 2- inch cinnamon stick
  1. In a medium saucepan, melt butter over medium heat. Add shallot and 1/4 tsp. kosher salt and 1/8 tsp. freshly ground black pepper and cook until softened, about 2 minutes. Add minced garlic and continue to cook for one minute. Stir in the pears, brown sugar, vinegar, bourbon, cranberries, lemon juice, mustard seed, red pepper flakes, cardamon and cinnamon stick. Simmer, uncovered until the pear is tender and the mixture thickens, about 45 minutes, stirring often. Remove the cinnamon stick and remove from the heat and let cool. Store in glass jar in refrigerator. Before adding to cheeseboard, remove from refrigerator and let come to room temperature.