I did not take a picture, so sorry but we have been serving this chutney at Thanksgiving for the past 5 years or so. It is delicious. I believe it originally came from Food and Wine. You can easily double, triple or do a multiple of five based on how many people you are having. We tripled it for a group of 26 and had plenty left over for the next day.
Cranberry, Ginger and Pear Chutney
1 cup plus 2 T. light brown sugar
1/3 cup red wine vinegar
2 ounces fresh ginger, peeled and cut into 1/8 by 1 inch strips ( made them even smaller)
1/4 t. cayenne pepper (important for the added oomph)
pinch of kosher salt
2 lbs. of firm pears (we used Bosc), peeled, and cut into 1/3 inch dices
3/4 lb. fresh cranberries (roughly 3 1/2 cups)
In a medium sized saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat. Add the pears, cover and cook for about 10 minutes or until crisp-tender. I set the timer and it took about 8 minutes, so fyi. Once they are done, strain the liquid into a bowl and transfer the pears into a separate bowl. Return the liquid to the saucepan.
Add the cranberries to the liquid. Cover and cook over moderate heat or until the cranberries just begin to pop. It takes about 3 minutes. Strain the liquid into a bowl and at the cranberries to the pears. Return to the liquid to the pan until it starts to boil and reduce down to 1/2 cup. This takes about 5 minutes.
Stir in the cranberry/pear mixture and let cool Served chilled or at room temperature. Can stay in the refrigerator for at least 3 days.
This is good all year round.