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Gingered Holiday Chutney

  • 1 pound fresh Anjou pears, pared, cored, and coarsely chopped (about 3 cups)
  • 2 cups packed brown sugar
  • 3/4 cup vinegar
  • 1/2 teaspoon salt
  • 1 cup chopped green pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped sweet red pepper
  • 1/4 teaspoon ground red pepper
  • 1 cup chopped onion
  • 1 lime
  • 1 lemon
  • 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 till 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. 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.)

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