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Pear Chutney - photo by Mette Nielsen

Pear Chutney - photo by Mette Nielsen


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.