PEAR AND CRANBERRY CHUTNEY

Steps:

• Peel and core pears, then cut into 1/2-inch cubes. Put mustard seeds in a nonreactive saucepan over medium heat, and toast until they pop. Stir in the allspice and coriander; toast for 30 seconds. Add the pears and other ingredients; stir well. Bring to a boil, lower the heat and simmer, stirring occasionally, until chutney thickens, about 45 minutes. Makes about 2 cups.