Spiced Pear and Cranberry Chutney

For years I made a Spicy Pear Chutney as I am not a big fan of canned cranberry anything, and never had a good homemade cranberry anything.  Never liked the texture.  But I miss the tang of the cranberry itself, so I decided to adapt my Pear Chutney into a combinedCranberry Chutney.  Yum!  Spicy, Tart, Sweet, Jammy in texture.  Of course, if you wanted to keep it all Pear, or all Cranberry, just double the quantity of whatever fruit you select from the first two ingredients below.

Cranberry Pear Chutney

1 cups dried cranberries/4-5 Dried Pears, diced
1 cups fresh cranberries/2 Bosc Pears, peeled, cored and diced
2 cups sweet onions, diced
4 cloves garlic
2 cups sweet onions, diced
1 cup balsamic and 1 cup cider vinegar/ cups cider vinegar
2 cups brown sugar
2 cloves garlic
2 tsp cayenne pepper
1 tsp ground ginger

Combine all of the ingredients into a large saucepan.   Bring to a boil, then cook until thick and with a consistency like jam.  Allow to cool before storing.  This will keep in the refrigerator for about a week, and perhaps two weeks in the freezer.  Due do the sugar and vinegar levels, it will begin to ferment if kept much longer, so don’t make it too far in advance.