Chutney, anyone?

With the apples left over from our apple tasting party, I decided to make chutney. There’s nothing better on a cold February day than a grilled cheese and chutney sandwich, with dilly beans on the side –yum.

Gingered Pear-Apple Chutney
Ingredients
3 lbs peeled, cored, and diced firm-ripe pears and apples (+/- 7 c)
1 lb brown sugar
2 c cider vinegar
1 medium onion, chopped
1 c golden raisins
1/2 c candied ginger, diced
1 clove garlic, minced
1/2 t cayenne pepper
2 t salt
1/2 t cinnamon
1/2 t cloves
2 t mustard seed

Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook over low heat, stirring occasionally, until the mixture thickens (+/- 1 hour).

Ladle into hot, sterilized jars and seal. Process in a boiling water bath canner for 10 minutes.

For this batch, I used a mix of Clapp’s Favorite pears, Newtown Pippins, Stayman’s Winesap and Wolf River apples. In a few days I’ll taste and file a report. It sure smelled wonderful!

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