A combination of cranberries, apples, and pears celebrates the flavors of autumn in this spicy sauce. Serve with roast chicken or pork, or use as a spread in a turkey sandwich. This chutney will keep in the refrigerator for up to 2 months.
Combine the vinegar, water, sugar, spices, ginger, and cranberries in a large pan. Place over medium high heat and bring to a boil.
Remove the skin of the orange in strips with a vegetable parer, taking only the colored flesh, not the white pith. Add to the saucepan along with the remaining ingredients. Reduce heat to low and cook the chutney, uncovered, until it thickens, 35 to 45 minutes.
Cool completely and then transfer to a clean container, cover, and refrigerate.