PEAR AND CRANBERRY CHUTNEY

Pear And Cranberry Chutney image

Provided by Nigella Lawson

Categories condiments, sauces and gravies

Time 1h45m

Yield 6 cups

Number Of Ingredients 8

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Ingredients

2 1/2 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

Steps:

Peel, core and chop pears into cubes 1/4 to 1/2 inch. In a large wide saucepan, combine pears with remaining ingredients.
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.
Pour chutney into warm jars, and screw on lids. Chutney may be stored unopened at room temperature for six months.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams, TransFat 0 grams