- 1 pound pearl onions
- 2-1/2 cups dried cherries
- 2 cups water
- 1 cup sugar
- 1 cup red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 medium pears, peeled and chopped
- 1/4 cup lemon juice
- In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel, cut in half and place in a large saucepan. Stir in the cherries, water, sugar, vinegar, salt and cloves.
- Toss pears with lemon juice; stir 2 cups into saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired consistency is achieved. Stir in remaining pears; heat through. Yield: 6 cups.
Originally published as Pearl Onion, Cherry & Pear Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p114
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