Pear Chutney
  • 1 1/2 cups pear nectar
  • 3/4 cup dark brown sugar
  • 1 teaspoon molasses
  • Juice and minced zest from one large lemon
  • 1/2 cup apple cider vinegar
  • 2 pounds peeled, cored and diced Anjou pears
  • 8 ounces coarsely chopped dried pears
  • 3 ounces golden raisins or Dried Cranberries
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon ground cumin
  • Dash cayenne pepper
  1. Bring the pear nectar to a boil and add the brown sugar. Stir until the sugar dissolves. Add the remaining ingredients and return to a boil. Reduce the heat and simmer for 20 minutes, or until the chutney is thick. Remove from the heat and cool to room temperature. Refrigerate for at least 24 hours before serving chilled or at room temperature.