Title: Gingered Holiday Chutney
Categories: Relish
Yield: 6 Servings
| 2 | c | Brown sugar |
| 1 | c | Chopped grn pepper |
| 3/4 | c | Vinegar |
| 1 | c | Chopped sweet red |
| 1/2 | ts | Salt |
| | | Pepper |
| 1/4 | ts | Cinnamon |
| 1 | c | Chopped onion |
| 1/4 | ts | Ground red pepper |
| 1 | tb | Chopped candied ginger |
| 1 | | Lime |
| 1 | | Lemon |
| 1 | c | Light raisins |
| 1 | lb | Anjou pears * |
*Fresh Anjou pears should be pared, cored and coarsely chopped. In a
saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from each. In a large bowl
combine lemon and lime peel and juices, pears, peppers, onion and ginger.
Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling;
reduce heat and simmer, uncovered, about one hour or till thick. Ladle
chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace.
Store the jars in the refrigerator.