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Raisin Pear Chutney

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."
  • Total Time
    Prep: 2-1/4 hours Process: 15 min.
  • Makes
    2 pints

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

  • 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.
  • 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.
Nutrition Facts
1/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 40g carbohydrate (34g sugars, 3g fiber), 1g protein.

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