Pear and Cranberry Chutney

I was asked for this recipe today, so I thought I'd post it here. I had a bumper crop of Asian pears one year, and was desperate for something interesting to do with them. I found this delicious recipe in the Williams-Sonoma "Gifts from the Kitchen" book.

Pear and Cranberry Chutney (Yield: 2 1/2 pints)
(Excellent accompaniment to turkey, pork or chicken)

2 cups brown sugar, firmly packed
1/4 cup raisins, or dried cranberries
1/2 cup orange juice
1/2 cup minced shallots
3 tablespoons fresh ginger, peeled and minced
2 tablespoons balsamic vinegar
1 tablespoon orange zest, finely grated
1/2 teaspoon cinnamon, ground
3/8 teaspoon red pepper flakes
1/4 teaspoon salt
1 pound pears, peeled, cored and cut into 1/2-inch dice
4 cups cranberries, fresh or frozen

In a heavy non-aluminum saucepan over medium heat, combine the first 10
ingredients. Stir until the sugar dissolves.
Add the pears and simmer, stirring occasionally, until the pears are tender (about 10
minutes).
Increase the heat to medium-high. Add the fresh or frozen cranberries and boil,
stirring frequently, until the begin to burst (about 5 minutes).
Meanwhile, wash canning jars and lids; fill them with hot water. Place the lids in a
small saucepan. Add water to cover and bring to a simmer. Remove from the heat.
Drain one jar. Spoon the hot chutney to within 1/4 inch of the top. Run a nonmetallic
spatula between the chutney and the jar to remove air bubbles. Using a
towel dipped in hot water, immediately wipe the rim clean. Drain 1 lid and place atop
the jar; seal tightly with the screw band. Repeat with remaining chutney and jars.

If the chutney will be keps for no longer than 3 weeks, it is not necessary to use the
water bath. Simply store in the refrigerator. If storing for longer, process the jars in
a hot-water bath, check seals, label and store.