Luscious Pear Chutney
Makes 3-1/2 pints
Try this vibrant chutney with a cheese plate, on sandwiches, alongside grilled lamb or pork. With curry, it’s a classic.
3 pounds pears, peeled, cored and chopped
1 yellow onion, diced
2 cloves garlic, smashed
1 cup packed brown sugar
1-1/2 cups cider vinegar
2 teaspoons salt
1 teaspoon ground cardamom
4 ounces candied ginger, finely chopped
Generous pinch cayenne pepper
1 cup dried cranberries (craisins)
Combine the pears and all of the ingredients in an enamel or stainless steel pan. Set the pan over medium-high heat, bring to boil, then reduce the heat and bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally until the pears are soft and the chutney has cooked down and thickened, about 1-1/2 to 2 hours. Ladle the chutney into clean, hot canning jars, leaving ¼ inch headspace, and seal with canning lids and rings. Store in the refrigerator for about 3 weeks or process according to the jar manufacturer’s directions.