Cranberry-Pear Chutney

Ingredients for 1 servings:

• 150 g onion(s), white or red, finely chopped
• 250 ml apple juice
• 175 ml orange juice, freshly squeezed
• 2 tbsp apple cider vinegar
• 4 juniper berries
• 1 tbsp lemon peel, grated
• 1 tbsp orange peel, grated
• 1 stalk(s) cinnamon
• 6 cloves, whole
• 235 g brown sugar
• 350 g cranberries, fresh or frozen
• 2 pear(s), firm but ripe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finely chop the onion and place it in a saucepan. Add the apple juice, orange juice, vinegar, juniper berries, lemon zest, orange zest, cinnamon stick, and cloves. Bring to a boil while stirring, then reduce the heat to low and simmer uncovered for about 10-12 minutes. Add the brown sugar and stir in. Now add the cranberries and chopped pears and stir in. Let the whole thing simmer uncovered for about 20-30 minutes. The fruit should be soft but not overcooked. If using frozen cranberries, increase the heat again and then simmer. Transfer the chutney to a heatproof bowl. Remove the cinnamon stick, let it cool, and then refrigerate. Serve thoroughly chilled; it tastes especially good with any type of cheese. Store any leftovers in a tightly sealed container in the refrigerator. It will keep for up to a week. Remove the cloves before serving.