PEAR AND CRANBERRY CHUTNEY
2 spring onions, sliced
3 pears, peeled and diced
1/4 cup brown sugar
1/2 cup cranberries
1/2 cup cranberry juice
3 tablespoons red wine vinegar
1 cinnamon stick
2 tablespoons coarsely grated orange zest
Combine all ingredients in large saucepan.
Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes.
This can be prepared the day before and served warm or cold with the lamb.