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Raisin Pear Chutney Recipe

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."

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Raisin Pear Chutney Recipe

Prep: 2-1/4 hours Process: 15 min.

Yield: 16 Servings

135 15 150

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. Yield: 2 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (1/4 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 40 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Raisin Pear Chutney in Taste of Home August/September 2002, p9