Luscious Pear Chutney

Makes 3 1/2 pints.

Note: Try this vibrant chutney with a cheese plate, on sandwiches, alongside grilled lamb or pork. With curry, it's a classic.

• 3 lb. pears, peeled, cored and chopped

• 1 yellow onion, diced

• 2 garlic cloves, smashed

• 1 c. packed brown sugar

• 1 1/2 c. cider vinegar

• 2 tsp. salt

• 1 tsp. ground cardamom

• 4 oz. candied ginger, finely chopped

• Generous pinch cayenne pepper

• 1 c. dried cranberries


Combine the pears and all of the remaining ingredients in an enamel or stainless steel pan. Set the pan over medium-high heat, bring to boil, then reduce the heat and bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally until the pears are soft and the chutney has cooked down and thickened, about 1½ to 2 hours.

Ladle the chutney into clean, hot canning jars, leaving ¼ inch head space, and seal with canning lids and rings. Store in the refrigerator for about 3 weeks or process according to the jar manufacturer's directions.

Nutrition information per 1 tablespoon:

Calories22Fat0 gSodium44 mg

Carbohydrates6 gSaturated fat0 gCalcium5 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: ½ other carb.