This Easy Cranberry Pear Chutney is made without using white sugar, and can be made in advance, stored in an airtight container in the fridge for several weeks. Make a double or triple batch to give away!
In a large pot over medium heat, add some olive oil and sauté the minced onion for about 5-6 minutes to develop flavours.
Add the ginger, raisins, and cranberries, and cook for 2 more minutes.
Add the maple syrup, cinnamon, clove and water. Bring to a boil, mixing a few times, then lower temperature to low, cover and let simmer for 20 minutes.
Add the pears, mix and cook another 10 minutes. In the last 3 minutes, add the lemon juice and stir.
Remove from heat, crush the cranberries with a potato masher, mix lemon zest in and put into containers.
I made mine mildly spiced, so it's not overpowering, but still has a little 'bite'.
Keep in the fridge in closed airtight containers, up to 4 weeks. You can also can these to be shelf-stable.