Cranberry, Ginger and Pear Chutney

My Mom made this chutney many years back and it has become a staple at Thanksgiving.  I made it again the other night.  I usually double the recipe because it disappears quite quick.

1 teaming cup of light brown sugar
1/3 cup red wine vinegar
2 ounces of fresh ginger, peeled and cut into small 1" by 1/8" inch strips ( think julienned)
1/4 tsp. cayenne pepper
pinch of kosher salt
2 lbs. Bosc pears ( or any firm pear ) peeled and cut into 1/4" dice
3/4 lb. fresh cranberries ( about 3 1/2 cups which is roughly one bag )

In a medium saucepan, combined the sugar, vinegar, ginger, cayenne and salt.  Bring to a boil over moderate heat.  Add the pears, cover and cook until they are crisp yet tender.  Takes about 10 minutes.  Strain the pears to separate from the liquid.  Set the pears on the  side and return the liquid to the pan.

Add the cranberries to the liquid.  Cover and cook over moderate heat until the berries begin to pop.  About 3 minutes.  Strain the cranberries like the pears, keeping the liquid and add the cranberries to the pears. 

Return the liquid to the pan and boil over a moderately high heat until it is reduced to about 1/2 cup, this should take roughly 5 minutes. 

Stir in the cranberry and pear mixture and let cool.  Serve chilled or at room temperature.