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Lisa’s Pear Chutney Recipe

December 3, 2014 by Lisa Pinney

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I had some beautiful pears that I decided would make a most delicious chutney when paired with dried cranberries!

I’m using these to add to my Christmas Gift Baskets as one of the little treats!

Aren’t they just gorgeous!!
 
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My favorite part–you don’t have to peel them!  Just slice and dice!!
 
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Get your spices, onion and garlic ready…
 
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Add the apple cider vinegar to the brown sugar in your saucepan…
 
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Next, pour in the diced pears…
 
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With utter abandon, throw in the onions, dried cranberries, onion, garlic and spices…
 
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Stir it up a bit…
 
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Simmer for about an hour while all the flavors meld together and it gets thick like this…
 
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Sterilize your jars…
 
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And your lids…
 
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Add the chutney to the jars…
 
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Pretty!
 
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I think I would can a LOT if I had more time!
 
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Wipe down the edges of the jars and put on the lids…
Place them back in the boiling water for about 10 minutes…
 
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Cover while their doing their thing…
 
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Remove with tongs and set on a cooling rack…
You will hear the “pop”…”pop” of the lids sealing…
Music to my ears!
 
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Enjoy so many ways as an accompaniment to meats or you can pour over a block of cream cheese
and enjoy with crackers as a yummy appetizer!
Print

Lisa’s Pear Chutney Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 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

Instructions

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

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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