Pear Cranberry Chutney

Makes a little less than 3 Cups


Ingredients:

1 C craisins
4 T fine brandy
3 large ripe Boscpears peeled and cut into small chunks
2 small ribs celery sliced
½ C white sugar
1/3 C champagne vinegar
Juice of one lemon
1 2 inch knob of fresh ginger chopped finely (or grated but I like the looks of the chunks in the chutney!)
Pinch of cayenne pepper


Directions:

  • In a large saucepan combine all ingredients. Bring to boil then lower heat until it is simmering and cook for 1 hour, stirring occasionally. Serve with your favorite meat! I served it cold with Grilled Pork Loin, Indian Spiced Lentil Salad. Can also put into canning jars, seal and keep, or just keep in the refrigerator for about 2 weeks.



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