Gingered Holiday Chutney
Ingredients
2 cup brown sugar
1 cup chopped grn pepper
3/4 cup vinegar
1 cup chopped sweet red
1/2 tsp salt
1 pepper
1/4 tsp cinnamon
1 cup chopped onion
1/4 tsp ground red pepper
1 tbsp chopped candied ginger
1 lime
1 lemon
1 cup light raisins
1 lb anjou pears *
Preparation
*Fresh Anjou pears should be pared, cored and coarsely chopped. In a
saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from each. In a large
bowl combine lemon and lime peel and juices, pears, peppers, onion
and ginger. Add raisins, mixing gently. Add mixture to hot syrup.
Heat to boiling; reduce heat and simmer, uncovered, about one hour or
till thick. Ladle chutney at once into hot, clean pint jars, leaving
a 1/4 inch headspace. Store the jars in the refrigerator.
Servings: 6
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