Terry's Cranberry, Pear, and Ginger Chutney

Recipe from: Terry Ferguson who received it from gourmet chef, Art Smith, personal chef to Oprah Winfrey from O Magazine (2000).

1-12 oz. bag fresh or frozen cranberries

2 pears, peeled, cored and diced

2 Tbsp. chopped candied ginger

1/2 cup cranberry juice

1/2 cup sugar

1 Tbsp. orange zest, from about 2 oranges

2 Tbsp. toasted, sliced almonds (optional)

Place cranberries, pears, ginger, juice, sugar, and orange zest in medium sauce pan and bring to a boil over moderate heat.  Reduce and simmer, cooking about 20-25 minutes until thickened (some berries should still be whole).  Allow to cool.  The chutney can be made the day before.  Garnish with almonds prior to serving, if desired.  Makes about 4 cups.