1.5 pounds bosc pears (about three on the larger side of average), peeled, seeded and diced
3 cups water
1/2 lemon, seeded and diced (rind and all)
1.5 cups brown sugar
1 medium sweet white onion
1 tablespoon fresh ginger
1.5 cups cider vinegar
1 cup dried cranberries
1 tablespoon dijon mustard
1 teaspoon cayanne
1/2 teaspoon cinnamon
1/2 teaspoon garam masala

1. Heat water to a boil in medium saucepan and add pears, cooking until soft (10-15 minutes).
2. Strain pears, and set aside in a mixing bowl, returning cooking water to saucepan.
3. Bring water back to boiling and add sugar and lemon. Cook down to a syrup on medium heat (20-30 minutes).
4. While syrup simmers, grate ginger, dice onion and combine all ingredients not currently cooking.
5. Mix everything into the saucepan and simmer for about 1/2 hour, until liquids have reduced, cranberries have plumped and onions have become translucent.

It’s great on poultry or fish, sandwiches, with a cheese plate and of course with Indian food.