Cranberry Chutney Recipe with Fresh Fruits and Pecans

Step 1

Combine water, cranberries and sugar in a medium pan and bring to a slow boil over medium heat. Cook until the cranberries start to burst, stirring occasionally.

Step 2

Add the orange juice and zest, lemon juice and zest, apples, pears, cinnamon sticks, cloves and dried cherries and stir to combine. Lower the heat to low and cook for 30 minutes.

Step 3

Remove from the heat and stir in the pecans and Chambord or Brandy. Allow to cool to room temperature. Remove the the cinnamon sticks before serving. Can be served at room temperature or refrigerated for up to two weeks.