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

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 minutes of cooking time. Pack into sterilized canning jars and seal, or refrigerate.