Name: Pear-Cranberry Chutney
Total time: 1 h 20 min
Ingredients: 2 tablespoon plus 1½ cups water , divided; 1 shallot , minced; 1/2 teaspoon table salt; 2 garlic cloves , minced; 1/2 teaspoon ground coriander; 1/4 teaspoon pepper; 1/8 teaspoon ground allspice; 1 pound ripe but firm Bartlett or Anjou pears , halved, cored, and cut into ¼-inch pieces; 1/2 cup sugar , plus extra for seasoning; 4 ounces (1 cup) fresh or thawed frozen cranberries; 2 tablespoons white wine vinegar

Why This Recipe Works

The best chutneys strike a good balance of warm spices, sweet fruit, sugar, and tangy vinegar. To echo those qualities, we paired subtly sweet pears with tart cranberries. We started by softening a minced shallot over medium heat and then bloomed garlic and ground spices before adding the pears and sugar. We made sure to use pears that were ripe but firm because they had the right amount of sweetness without being too soft. We wanted a chunky chutney, so we simmered the pears until they were just beginning to soften. A half cup of sugar, added along with the pears, was plenty to complement their natural sweetness and balance the tart and savory flavors. We stirred in the cranberries during the last 10 minutes of cooking; the pectin-rich cranberries burst open and helped create a jammy consistency. They also gave the mixture a jewel-like color, making this chutney a beautiful accompaniment to any cheese platter, main course, or dessert.

Before You Begin

For the best texture, buy pears that are ripe but firm; they should yield slightly when pressed. You will need two 1-cup jars for this recipe.

Instructions

Combine 2 tablespoons water, shallot, and salt in large saucepan over medium heat; cover and cook until shallot begins to soften, about 3 minutes. Uncover; stir in garlic, coriander, pepper, and allspice; and cook until fragrant, about 1 minute.

Stir in pears, sugar, and remaining 1½ cups water. Cover and simmer, stirring occasionally, until pears are just softened, 10 to 15 minutes.

Stir in cranberries and vinegar. Increase heat to medium-high and simmer, uncovered, until cranberries burst and mixture is thickened, about 10 minutes. Season with salt, pepper, and extra sugar to taste and let cool slightly.

Spoon chutney into two 1-cup jars. Let cool completely. Serve. (Chutney can be refrigerated for up to 2 months.)