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 TimePrep: 2-1/4 hours Process: 15 min.
- 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
- 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.
Editor's NoteThe 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.
Nutrition Facts1/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 40g carbohydrate (34g sugars, 3g fiber), 1g protein.
Originally published as Raisin Pear Chutney in Taste of Home August/September 2002