Pear Apple'n Cranberry Chutney
Source of Recipe
HF annie
Makes 6 half-pints
2 Cinnamon Sticks , broken in half
1 teaspoon Whole Allspice
1/2 teaspoon Whole Cloves
1/2 teaspoon Whole Black Pepper
2 pounds pears, peeled, cored, and finely chopped, (about 5 cups)
1 1/2 pounds green apples, peeled, cored, and finely chopped, (about 4 cups)
3 cups sugar
1 1/2 cups distilled white vinegar (5% acidity)
1 package (6 ounces) dried cranberries (1 1/3 cups)
1 medium onion, finely chopped, (1 cup)
1/3 cup Crystallized Ginger , finely chopped
1. Tie cinnamon, allspice, cloves and pepper in a cheesecloth bag*.
2. Combine all ingredients in 6-quart saucepot; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally. Cook until thickened, about 1 1/4 to 1 1/2 hours. As mixture starts to thicken, stir more frequently. Remove spice bag; discard.
3. Ladle into hot half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth.
4. Cover jars with metal lids and screw on bands. Process in boiling water canner for 10 minutes.
*To make a cheesecloth bag, cut a 6-inch square of cotton cheesecloth. Center spices; gather cheesecloth around spices and secure with cotton twine.
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