Pear and Cranberry Chutney
Photography by Aaron McLean.
Goes with: duck, pork, cheese, ham, terrine and pâte
INGREDIENTS
1 kilogram firm but ripe pears
1 cup dried cranberries
1 apple, peeled, cored and finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
2 cinnamon sticks
2 cups white vinegar
1 cup brown sugar
1⁄2 teaspoon ground cloves
1⁄2 teaspoon sea salt
METHOD
Peel and core the pears and cut into rough chunks.
Place in a large, heavy-based saucepan. Add half the cranberries and all the remaining ingredients. Slowly bring to a simmer over a medium low heat, stirring to dissolve the sugar.
Cook for about 1 1⁄4 hours or until the chutney is thick and most of the liquid has evaporated. Stir occasionally to prevent it catching on the base of the saucepan but don’t squash the pears too much. You want them to retain their shape. Stir in the remaining cranberries.
Spoon into hot, sterilized jars (see below) and seal with vinegar proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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