I had some beautiful pears that I decided would make a most delicious chutney when paired with dried cranberries!
Lisa’s Pear Chutney Recipe
- 3 pounds fresh Bartlett pears, about 7 cups, unpeeled, cored, and diced
- 1 pound brown sugar
- 2 cups apple cider vinegar
- 1 medium red onion, chopped
- 1 cup dried cranberries
- 1/2 tsp ginger
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
Combine brown sugar and vinegar in a large saucepan and bring to a boil.
Add the pears, onion, cranberries, ginger, garlic, cayenne pepper, salt, cinnamon and cloves.
Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour.
Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks