Cranberry, Pear, and Ginger Chutney
['2 cups apple cider vinegar', '1 cup finely chopped onion', '1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)', '2 1/2 teaspoons finely grated lemon peel', '2 1/2 teaspoons finely grated orange peel', '1 cinnamon stick, broken in half', '1/2 teaspoon dried crushed red pepper', '1/4 teaspoon ground cloves', '1 12-ounce bag fresh cranberries', '1 1/4 cups (packed) golden brown sugar', '2 large firm Bosc pears (about 18 ounces total)', 'peeled', 'cored', 'cut into 3/4-inch cubes (about 2 1/2 cups)']
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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