Cranberry-Pear Chutney

In a large saucepan, combine cranberries, Asian pears, onion, preserves, brown sugar, vinegar, mustard, lemon peel, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Remove from heat.

Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover; chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.