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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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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 peel |
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:
1. 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.
2. 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.
3. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 4 half-pints.
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