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Pear Chutney
| Recipe courtesy of Gourmet Magazine |
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12 ounces dried pear halves, chopped (2 cups)
1 large red onion, finely chopped (1 cup)
2 1/2 cups pear nectar
2 cups dark seedless and/or golden raisins
3/4 cup cider vinegar
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon mustard seeds
1 tablespoon grated, peeled fresh ginger
1/4 teaspoon salt
1 cinnamon stick (3 inches)
In a 4-quart saucepan, heat all ingredients and 1 cup water to boiling over high heat, stirring occasionally. Reduce heat to low; simmer, uncovered, 15 minutes or until pears are very soft, stirring frequently.
Discard cinnamon stick. Store in refrigerator in an air-tight, sterilized container for up to a month.
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