Pear And Cranberry Chutney

1. 1

   Peel, core and chop pears into cubes 1/4 to 1/2 inch.

2. 2

   In a large wide saucepan, combine pears with remaining ingredients.

3. 3

   Place pan over high heat, and bring to a boil, then reduce heat to low.

4. 4

   Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours.

5. 5

   Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.

6. 6

   Pour chutney into warm jars, and screw on lids.

7. 7

   Chutney may be stored unopened at room temperature for six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.