Tuesday, November 08, 2011

Cranberry/Pear Chutney

This makes a small batch-about 1 1/2 pints. I did not bother running it through the canner as it will last several weeks in the fridge.

You Will Need:

1 cup cranberries
2 large pears, peeled and diced
1 cup raisins
1/2 cup brown sugar
2 tablespoons fresh ginger, peeled and finely chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon yellow mustard seeds
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons lemon juice
3/4 cup cider vinegar
water if needed

Place all in a stock pot and cook rapidly, stirring until sugars are dissolved. Give it a stir as it reduces to prevent sticking. The entire thing should take no more than 15 minutes. If the cranberries haven't popped in the cooking, give the whole thing a good mash with a potato masher or a wooden spoon. Store in the fridge.

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