[Cranberry Pear Chutney]

2. Place all the ingredients in a pot. Bring to a gentle simmer over medium heat. Gently simmer 25 to 30 minutes, until slightly thickened. Cool to room temperature. Store in a tight-sealing container in the fridge until ready to use; can be kept up to two weeks.

4. This chutney will compliment roast turkey, chicken, Cornish hen, duck and pork. You can also serve it with pate and cheese, such as aged white cheddar or brie.

6. Use 2 medium apples instead of pears. Preserve the chutney for use throughout the winter by canning it. To do so, first double or triple the recipe so you have enough chutney to work with. Once it is cooked, divide among 125 mL or 250 mL hot, sterilized canning jars, leaving a 1/4-inch head space. Wipe rims clean; top with prepared lids. Apply screw band until fingertip-tight. Heat process the jars in boiling water 10 minutes. Carefully remove, set on a rack and let cool at room temperature 24 hours. Check seal. A properly sealed lid curves downward. Label, date and store jars in a cool, dark place.