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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Peck, Idaho field editor Ruth Andrewson relates, We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat. Ingredients:
2 cups cider vinegar |
1-1/4 cups packed brown sugar |
3 pounds unpeeled ripe pears, diced |
1 medium onion, chopped |
1 cup raisins |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 garlic clove, minced |
1/2 to 1 teaspoon cayenne pepper |
Directions:
1. 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.
2. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 2 pints.
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