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This chutney is delicious on so many things, and so easy to make! Pour it over a block of softened cream cheese or ice cream, and serve it with crackers, spread it on toast, add it to yogurt, on top of of pancakes and waffles, or on Brie in Brie en Croute.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes


  • 2 pears, peeled and cored
  • 1 cup fresh or frozen cranberries
  • 1/4 cup water
  • 3 Tbsp brown sugar
  • 1 tsp. orange zest
  • 1 tsp. grated fresh ginger


  1. Roughly chop the pears into 1/2-inch pieces. Combine pears, cranberries, water, and brown sugar in a small saucepan. Cover and cook over medium heat for about 5 minutes; the cranberries will begin to pop as they heat up. Add the orange zest and ginger and cook another 5-10 minutes, or until the fruit has reduced down to a chunky sauce. Taste and add additional sugar if needed. Remove from heat. As the mixture cools the pectin from the cranberries will start to gel and thicken a little more. At this point you can put it in jars or covered containers and refrigerate to use later.

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