Sunday, February 13, 2011

Pear and Cranberry Chutney

This is a really wonderful recipe. I added chillies for some bite. Lots of pears around at the moment.

Pear and Cranberry Chutney

1kg Firm pears
185g Onions
405g canned cranberry sauce (you can get it easily at supermarkets)
225g Demerara sugar
1/2t Ground ginger
1/2t Allspice
1/2 t White pepper
1t Sea salt
3 Birdseye chillies (depending on your need for bite)
2 1/2 Cups cider vinegar

Core and dice the pears (no need to peel). Peel and chol; onions. Place all ingredients in a nmonreactive saucepan over medium heat and stir for 10 minutes. Bring the mixture to a boil, then reduce the heat and simmer the chutney, uncovered, for about 1 hour, or until it starts to thicken.

Ladle it into warmed, sterilized jars, leave to cool and seal well. Store in a dark, cool place.

Adapted from Jan Berry and Rodney Weidland Art of Preserving ten speed press, Berkeley, Calif, 1997

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