This recipe is based on my old recipe but without ginger and groundcherries (because I didn't have any).
1 tbsp vegetable oil
1/2 tsp chile flakes
1 cup diced yellow onion (approx. 1 medium onion)
3 cups pear - cored and diced (approx. 2 medium pears)
2 cups apple - cored and diced (approx. 2 medium apples)
2 cups cranberries (fresh or frozen)
1 cup unsweetened apple cider
1/3 cup cider vinegar
1/3 cup demerara sugar (or light brown sugar)
1 tbsp curry powder
2 tsp pumpkin pie spice mix
1/2 cup raisins or golden raisins
1/2 tsp Kosher salt
1/2 tsp black pepper
Zest of one orange
In a sauce pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast it long enough to flavor the oil. Add the onions and sweat until soft.
Gradually add the diced pear and apple. Cook for 1-2 minutes. Stir in the cranberries.
Add the apple cider, cider vinegar, demerara sugar, curry powder, and pumpkin pie spice mix. Stir to combine. Add the raisins, salt, pepper, and orange zest (if you're using a grater, be careful of your knuckles). Bring the mixture to a simmer and allow to reduce for about 30 minutes, stirring frequently.
I used a mild yellow curry powder but feel free to use a spicier blend if you wish.