PEAR AND CRANBERRY CHUTNEY

Pear and Cranberry Chutney image

Provided by Carolyn Haas

Time 4h

Number Of Ingredients 12

11 c pear, peeled, cored, diced (about 20 pears)
4 c brown sugar, packed
2 1/2 c apple cider vinegar
2 c dried cranberries
2 c onion, diced (about 1 medium)
1 c raisins
1 lemon, washed, seeded and minced - including rind
1 tsp cinnamon
3 Tbsp mustard seeds
1 1/2 Tbsp minced garlic (jarred or fresh)
1 Tbsp crushed red pepper flakes
1/4 tsp ground cloves

Steps:

1. Measure out all ingredients except pears and add to large, heavy pot. Clean, peel, core, cut up pears and add to the rest. Heat until boiling, then turn to medium and let simmer for 2 hours. Stir occasionally, making sure mixture doesn't stick to the bottom.
2. When stuff is finally simmering, start dishwasher with jars so they'll be hot when simmering is complete and mixture has thickened and reduced. Also start water bath canner so that water will be boiling by the time mixture is done.
3. With a ladle and jar funnel, fill hot jars to within 1/2 inch. Wipe tops with wet paper towel, add lids and rings. Place in rack in canner. When water returns to boil, set timer for 15 minutes. When time's up, remove and place on towels to cool undisturbed over night or until completely cool.