Citrus Pear Chutney


Makes 5-1/2 cups (1.37 L)
2-1/2 lb. pears (about 6) 
1 large green apple 
1.25 cups white wine vinegar 
1 cup sugar 
1 cup water 
3/4 cup sultana raisins
1 Tbsp. each grated lemon, lime and orange rind
1/2 tsp. each cinnamon and ground ginger


Peel, core, and chop pears and apple. In large, heavy non-corrosive saucepan, combine all ingredients. Bring to boil stirring until sugar has dissolved, Reduce heat to medium-low simmer uncovered stirring occasionally about 1 hour or until thickened. Spoon chutney into clean jars. Cover and store in refrigerator for up to one month. Serve as an appetizer with crackers and a round of Imperial old cheddar cheese (the kind in the red box).


Peg James

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