Gingered holiday chutney
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar |
| 1 | cup | Chopped grn pepper |
| ¾ | cup | Vinegar |
| 1 | cup | Chopped sweet red |
| ½ | teaspoon | Salt |
| Pepper | ||
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Chopped onion |
| ¼ | teaspoon | Ground red pepper |
| 1 | tablespoon | Chopped candied ginger |
| 1 | Lime | |
| 1 | Lemon | |
| 1 | cup | Light raisins |
| 1 | pounds | Anjou pears * |
Directions
*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 ¼ inch headspace. Store the jars in the refrigerator.