Pear And Cranberry Chutney

Ingredients

• 2 ½ pounds (about 6) Bartlett pears
• 2 cups fresh cranberries
• 1 onion, peeled and finely chopped
• 1 cup Demerara (light brown) sugar
• 2 teaspoons yellow mustard seeds
• 1 cinnamon stick, broken into 4 equal pieces
• 3 cloves
• 3 cups white wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    464 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 107 grams carbohydrates; 12 grams dietary fiber; 84 grams sugars; 2 grams protein; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 cups

Preparation

1. Peel, core and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
2. Place pan over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours. 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.
3. Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.