Pear Chutney

Name: Pear Chutney
Yield: About 3 half-pint jars
Ingredients: 4 large ripe pears (Bartlett or Bosc), peeled, cored, and diced; 1 small onion, finely diced; ½ cup golden raisins or dried cranberries; ¾ cup apple cider vinegar; ½ cup packed brown sugar; 1 tablespoon fresh ginger, grated; 1 teaspoon yellow mustard seeds; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon salt; Pinch of cayenne pepper

Chutney is the bridge between sweet and savory that belongs on every cheese board, alongside roasted pork, or spooned over a block of cream cheese with crackers. This version uses fall pears and warms them up with ginger, mustard, and vinegar. It improves with age — make it now, enjoy it all winter.

About 3 half-pint jars

Yield

45 minutes

Time

Refrigerate for up to 1 month. For canning, process in a boiling water bath for 10 minutes. Properly canned, it keeps for a year.

Keeps

Ingredients

4 large ripe pears (Bartlett or Bosc), peeled, cored, and diced
1 small onion, finely diced
½ cup golden raisins or dried cranberries
¾ cup apple cider vinegar
½ cup packed brown sugar
1 tablespoon fresh ginger, grated
1 teaspoon yellow mustard seeds
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Pinch of cayenne pepper

Method

Combine everything in a large, heavy-bottomed saucepan. Stir well.
Bring to a boil over medium-high heat, then reduce to a steady simmer.
Cook, stirring occasionally, for 30 to 40 minutes. The pears will soften and the liquid will reduce to a thick, jammy consistency. The chutney should coat a spoon and hold its shape.
Taste and adjust — more vinegar for tang, more sugar if the pears were very tart, more cayenne for heat.
Ladle into clean jars while hot.
*Storage:** Refrigerate for up to 1 month. For canning, process in a boiling water bath for 10 minutes. Properly canned, it keeps for a year.
*Seasonal note:** Pear chutney is one of those things that tastes good when you make it and tastes incredible after a month in the jar. The flavors meld and mellow. If you can resist opening it immediately, you'll be rewarded. Use Bosc pears for a chutney that holds its shape, or Bartlett for one that breaks down into a smoother consistency.

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