Pear Chutney

Name: Pear Chutney
Yield: Makes 8 to 9 pints
Ingredients: 2 teaspoons ground cloves; 2 teaspoons cinnamon; 3 to 4 cups golden raisins; 2 large onions, diced; 10 ounces preserved ginger or 8 ounces fresh ginger; 1 teaspoon salt; 1 teaspoon cayenne pepper; 4 oranges, cut into chunks, seeds removed; 16 cups sliced, peeled Anjou or Comice pears, firm and not too ripe; 3 cups cider vinegar; 2 pounds light brown sugar

Preparation info

Makes
8 to 9 pints

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

As apricots and peaches have a brief season and pears are around most of the year, this is a nice recipe to have in your repertoire when you have eaten all the summer-fruit chutney in your larder.

Ingredients

10 ounces preserved ginger or 8 ounces fresh ginger
2 large

Condiment
Summer
Spicy

Method

Procedure

Combine the ginger, onions, oranges, and some of the vinegar in the container of a food processor or blender and purée. Transfer to a deep stainless steel or enameled cast-iron kettle and add all the other ingredients except the raisins. Bring to a boil, reduce the heat, and simmer until thickened, about 1 hour, stirring occasionally. Add the raisins during the last 20 minut