In article , Dianna Visek
writes
In a recent thread about pears, Kev Crocombe said he liked pear &
cranberry chutney. Kev, would you be willing to post the recipe? It
sounds really interesting.

Thanks, Dianna
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To reply, please remove "fluff" from my address.

Hi Dianna, well in response to your request - here's the recipe that I
enjoy - its taken from Jan Berry's excellent "The Art of Preserving"

4lb firm pears
12oz onions
1lb 10oz canned cranberry sauce
14oz moist brown sugar (demerara)
1 tsp ground ginger (though I tend to substitute finely chopped fresh)
1 tsp ground allspice
1 tsp ground cloves
1 tsp white pepper
2 tsp sea salt
2 pints cider vinegar

Peel, core & dice the pears. Peel & chop onions. Place all ingredients
in your preserving pan on a medium heat and stir for 10 minutes. Bring
to the boil, then reduce heat and simmer, uncovered for about an hour
until the chutney thickens.

Ladle into warm sterilised jars and seal.

Hope you enjoy it as much as I do.

Kev

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