- Cooking Time: 30 minutes
- Servings: 2 pints
- Preparation Time: 1 hour
- 2 cups cider vinegar
- 1-1/4 cups packed brown sugar
- 3 pounds unpeeled ripe pears, diced
- 1 medium onion, copped
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 garlic clove, minced
- 1/2-1 teaspoon cayenne pepper (your taste)
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency.
- Ladle into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Remove jars to a wire rack to cool completely. Yield: 2 pints.
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NotesThis time of the year there is so much fresh fruit it is easy to put some of it up. That is what my Mother always called it, putting it up. Today they are called preserves or sauces. No matter what you call it they are delicious and well worth the effort. This chutney uses one of my favorite fruits and it is very good with any meat.