I love to make this chutney in the fall and winter using new crop fruits. Nicely spiced and chock full of fruit and making the kitchen smell so wonderful while it’s simmering. It is really fabulous with Tourtiere, roast pork, lamb or roast turkey. It’s pretty darned good with a grilled ham and cheese sandwich too. Pretty useful stuff I think! It keeps really well in the fridge for a month or so and you can freeze it too. If you are feeling generous, give some to friends!
Makes about 6 cups
2 cups cider vinegar
1 medium onion, finely chopped
½ cup water
1 Tbsp. ground ginger
2 tsp. grated orange peel
1 ½ tsp. salt
½ tsp. ground cinnamon
1 garlic clove, minced
¼ tsp. dried red pepper flakes
3 cups packed golden brown sugar
2 small Bartlett pears, diced
1 large Granny Smith apple, cored & diced
2 cups fresh cranberries (or frozen)
½ cup dried currants, rinsed with hot water & drained
Combine first 9 ingredients in heavy medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce the heat to low and cook 15 minutes, stirring occasionally.
Add sugar, pears, apples, cranberries and currants, stirring until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature. The chutney will thicken more as it cools. Place into a large glass jar with a tight fitting lid, storing in the fridge.
Helpful link: You can can the mixture using hot, sterilized jars & place into a hot water bath to seal. If you want to find out how to do this, see the Bernardin website http://www.bernardin.ca/
