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.

Dianna Visek wrote in message . ..
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
_______________________________________________
To reply, please remove "fluff" from my address.

I'm not Kev, but thought I'd pass along a recipe I have for pear
chutney...I used dried cranberries instead of raisins. I made a batch
last night and it seemed to turn out well. (I guess I'll find out in
several weeks after it mellows!) This made 5 1/2 half-pint jars.

Marilyn's Pear Chutney (from Food Festival, U.S.A. by Becky Mercuri
(Laurel Glen))

Ingredients

3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and
diced
1 pound brown sugar
2 cups cider vinegar
1 medium onion, chopped
1 cup golden raisins
1/4 cup diced, preserved ginger
1 clove garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons mustard seed

Instructions

Combine brown sugar and vinegar in a large saucepan and bring to a
boil. Add the pears and remaining ingredients. Cook slowly, stirring
from time to time, until the mixture is thick, about 1 hour. Pour into
hot, sterilized jars and seal. Chutney may also be kept in the
refrigerator for 3 to 4 weeks.

Use as a relish with lamb or ham or as an appetizer with cream cheese
and crackers.

"Wendy" wrote in message
om...
Dianna Visek wrote in message
. ..
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
_______________________________________________
To reply, please remove "fluff" from my address.

I'm not Kev, but thought I'd pass along a recipe I have for pear
chutney...I used dried cranberries instead of raisins. I made a batch
last night and it seemed to turn out well. (I guess I'll find out in
several weeks after it mellows!) This made 5 1/2 half-pint jars.

Marilyn's Pear Chutney (from Food Festival, U.S.A. by Becky Mercuri
(Laurel Glen))

Ingredients

3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and
diced
1 pound brown sugar
2 cups cider vinegar
1 medium onion, chopped
1 cup golden raisins
1/4 cup diced, preserved ginger
1 clove garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons mustard seed

Instructions

Combine brown sugar and vinegar in a large saucepan and bring to a
boil. Add the pears and remaining ingredients. Cook slowly, stirring
from time to time, until the mixture is thick, about 1 hour. Pour into
hot, sterilized jars and seal. Chutney may also be kept in the
refrigerator for 3 to 4 weeks.

Use as a relish with lamb or ham or as an appetizer with cream cheese
and crackers.

Here is another one with pears, but not cranberries. I am amking this one
this weekend. It's really good:

Country Garden Chutney



6 cups cored, peeled, diced pears

3 cups yellow turnip, small dice

3 cups chopped onion diced

1 and 3/4 cups dried currants

3/4 cup raisins ( I used golden)

2 cups chopped sweet red peppers

1 and 1/2 cups chopped tomatoes

3 cups brown sugar

2 red Anaheim's or sub your own hot pepper

3 tablespoons mustard seeds

3 teaspoons turmeric

2 teaspoons ground ginger (or fresh equivalent)

1 teaspoon black pepper

4 and 1/2 cups apple cider vinegar



Combine all ingredients in large non-reactive saucepan. Cook slowly until
desired thickness (about 2 hours). Stir frequently to prevent sticking and
sugar from burning.



Pour into prepared sterilized jars leaving at least 1/4 inch head space.
Boil water bath 15 minutes for half pints.



This made 14 half pints.

Anita

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
_______________________________________________
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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I am a phagocyte in the the bloodstream of the body politic
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Thanks, everybody. They all look interesting. And great for this
time of year.

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