Gingered Cranberry Chutney


1 cup packed brown sugar
1/3 cup red wine vinegar or cider vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds fresh pears, peeled and diced
1 (12 ounce) package fresh or frozen cranberries
1/2 teaspoon ground cinnamon


In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.