Ginger Pear Chutney With Cranberries
By: Esmaa Self
Published: Thursday, December 10, 2009 - 1:39am

Ingredients




12 pears, cored, and chopped
1 1/4 cups brown sugar
1 cup balsamic vinegar
1/2 cup chopped onion
2 mediums red jalapenos, seeded & chopped
1 cup raisins
 cup dried cranberries
3 tablespoons fresh ginger, peeled & chopped
1 tablespoon course ground pepper
2 teaspoons powdered garlic
 cup honey

Preparation

1 Combine ingredients in a soup pot. 2 Stir frequently and bring to a boil. Let boil 15 minutes. 3 This chutney can be stored in your refrigerator for up to two weeks. To preserve it, simply follow the remaining directions for canning using the hot water bath method. Home canned chutney will keep 12 months. 4 Remove from heat and pour into sterilized* jars, leaving 1/2 inch at top. Make sure both the jar rim and the lids are clean and dry, then secure lids with rings and process jars in a hot water bath for 40 minutes. Any deep, large soup pot will serve for this purpose, as long as the top of each jar is covered by an inch of water. 5 Remove jars and set on dishtowel; allow to cool undisturbed overnight. Your jars of chutney will call out to you with a 'pop' as they seal. Label and store sealed jars in your pantry (or any cool, dry place). 6 To sterilize jars, submerge for 10 minutes in boiling water. (For half pints, I use the microwave) Clean the lids and rings with hot soapy water, rinse.

About


This sweet, spicy chutney goes well with roast chicken, pork or salmon and, of course, makes a fine accompaniment to East Indian fare. Double the recipe for a tasty and quick way to use up homegrown pears. Reduce the recipe to half for a crowd-pleasing condiment that's just right for a fall gathering.