This double-ginger-infused fresh pear chutney recipe pairs well with turkey, chicken or fish. Serve this spiced fruit relish instead of cranberry sauce, or top a sandwich or burger with it.

Mary Cleaver



  • Combine pears, water, rice vinegar, crystallized ginger, brown sugar, fresh ginger, star anise and salt in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the pears are starting to break down and the mixture has thickened, 35 to 40 minutes.

  • Let cool to room temperature. (Discard star anise before serving.)


Make Ahead Tip: Cover and refrigerate for up to 1 week; bring to room temperature before serving.

Nutrition Facts

76 calories; 0.1 g total fat; 0 mg cholesterol; 14 mg sodium. 20 g carbohydrates; 0.3 g protein; Full Nutrition