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Pear and Currant Chutney




Source of Recipe


HF annie


Makes 2 ½ - 3 cups

1 cup dried currants
6 tbls pear brandy
4 pears, peeled, cored and cut into ½" pieces
2 ribs celery, cut into ¼" pieces
½ cup sugar
1/3 cup fresh lemon juice
3 – 3 ½ inch piece fresh ginger, peeled and grated
pinch cayenne

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age.