Pear Chutney Recipe

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This is a great recipe for Christmas gifts (inspired by James Martin's recipe and Delia Smith) or as an accompaniment with your Christmas Dinner. Spicy and full of flavour, this chutney will brighten up a dull dish. Also great with a cheese platter, you can get the jars for around two dollars from your local discount store. The preparation for this recipe is about half and hour. Cooking time can vary the best measure is the until most of the liquid has evaporated as stated in the preparation method. This recipe makes approximately 1L.



Don't forget to sterilise your jars before cooking. This can be through the hot wash in the dishwasher or on a tray in a low oven for about 30 minutes. Happy cooking!


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Ingredients**

60ml Olive Oil
1 tsp of fresh rosemary, finely chopped
200g sultanas or can be substituted with dried cranberries.
50g raisins
50g dried chopped apricots
100g demerara sugar
400ml cider vinegar
100g crystallised ginger, finely sliced
800g of pears, cut into wedges
1/2 tsp of sea salt
1/2 tsp nutmeg, freshly grated
2 tsp of allspice
Grated Rind of 1 orange
1 good pinch of saffron





Preparation Method
1. In a large saucepan, heat the oil and then add and combine rosemary, sultanas (or cranberries if you prefer), apricots and sugar. Cooking on a medium heat for about 10 minutes fry the ingredients until they caremelise.

2. Into the saucepan, add the vinegar and boil for three minutes. Throw in the rest of the ingredients, bringing them to the boil. Once the mixture has boiled, reduce temperature to a simmer and stir occasionally until all the liquid has evaporated. The time can vary depending on your cooker and ingredients so keep an eye on it. The pears shouldn't be overcooked, they should retain their chunky shape.

3. Fill up sterilised jars with chutney mixture, filling the jars right to the top. Then store in the fridge.



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