Contest-Winning Winter Fruit Chutney

Name: Contest-Winning Winter Fruit Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 half-pints.
Ingredients: 2 cups cider vinegar; 1 medium onion, finely chopped; 1/2 cup water; 1 tablespoon ground ginger; 1 tablespoon grated orange zest; 1-1/2 teaspoons salt; 2 garlic cloves, minced; 1/2 teaspoon ground cinnamon; 1/4 teaspoon crushed red pepper flakes; 3 cups packed brown sugar; 2 medium ripe unpeeled pears, finely chopped; 2 cups fresh or frozen cranberries; 1 large tart unpeeled apple, finely chopped; 1/2 cup dried currants

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Ingredients

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

Directions

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes.
Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened.
Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.