CRANBERRY AND PEAR CHUTNEY

It is that time of year. Things are starting to finish up and the late crops are coming in. Pickles, relishes, and chutneys are either done or getting ready.

I do not know where this recipe came from, but it has been in my file for a while. I probably did this during a pickling and preserving phase I went through. I made jams, pickles, and chutneys one summer and fall, about 10 years ago. once I was done, I don’t believe I have made any since. The one exception was the mustard yellow beans I did last year.

CRANBERRY AND PEAR CHUTNEY

1 red onion, finely diced

1 oz vegetable oil

1 cup dried cranberries (craisins)

2 cups cranberries

2 cups diced pears

1 tsp ginger

1 1/2 cup brown sugar

1 tsp mustard seed

1 cinnamon stick

1/4 tsp salt

2 cups red wine vinegar

2 oz balsamic vinegar

1 cup water

3/4 cider vinegar

Directions

1. Sweat the onions in the oil. Do not brown.
2. Add the other ingredients; heat to boiling over a high heat
3. Reduce heat; stirring frequently until pears are tender, and the liquid is mostly evaporated
4. Remove from the heat. Discard cinnamon stick