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.
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 minutes of cooking time. Pack into sterilized canning jars and seal, or refrigerate.
© 1992 Joyce Goldstein. All rights reserved.