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Categories:Viewed: 41 - Published at: 10 months ago
Ingredients
- 2 1/2 pounds (about 6) Bartlett pears
- 2 cups fresh cranberries
- 1 onion, peeled and finely chopped
- 1 cup Demerara (light brown) sugar
- 2 teaspoons yellow mustard seeds
- 1 cinnamon stick, broken into 4 equal pieces
- 3 cloves
- 3 cups white wine vinegar
Method
- Peel, core and chop pears into cubes 1/4 to 1/2 inch.
- In a large wide saucepan, combine pears with remaining ingredients.
- Place pan over high heat, and bring to a boil, then reduce heat to low.
- Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours.
- Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
- Pour chutney into warm jars, and screw on lids.
- Chutney may be stored unopened at room temperature for six months.
