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• 3  slightly under-ripe California Bartlett pears, peeled, cored, and chopped 
• 1  medium onion, chopped 
• 1/4 cup  red wine vinegar 
• 1/4 cup  brown sugar 
• 1 tbsp  finely grated orange peel 
• 1 tbsp  finely grated fresh ginger 
• 1/4 tsp  allspice 
• 1   clove garlic, minced 
• 2 tbsp  dried cranberries 

Combine all chutney ingredients except cranberries in a medium saucepan; stir well to combine.

Cover and simmer for 55 minutes over very low heat.

Stir in cranberries and cook for 5 minutes more.

Let cool.

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