Canning Recipes




Gingered Holiday Chutney
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 cups brown sugar - (packed)
3/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 lime
1 lemon
1 pound fresh anjou pears -- cored, pared,
and coarsely chopped - (abt 3 cups)
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped onion
1 tablespoon chopped candied ginger
1 cup light raisins

In a saucepan combine brown sugar, vinegar, salt, cinnamon, and red
pepper. Bring to boiling. Reduce heat to low and simmer, uncovered, 10
minutes. Finely shred peel from lime and lemon; squeeze juice from each.

In a large bowl combine lime and lemon peel and juices, pears, peppers,
onion, and ginger. Add raisins, mixing gently. Add mixture to hot syrup.
Heat to boiling; reduce heat to low and simmer, uncovered, about 1 hour
or until thick.

Ladle chutney at once into hot, clean pint jars, leaving a 1/4-inch
headspace. Wipe jar rims; adjust lids. Process in boiling water bath for
15 minutes (start timing when water boils). You can skip the canning
procedure, and instead store the jars of chutney in the refrigerator.

This recipe yields ?? servings.

Comments: Serve as accompaniment to cooked ham, poultry, or other meat.
(If chutney isn't processed in hot water bath be sure to include a note
about refrigerating if giving as gifts.)





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