Ginger Pear Chutney

Chutney Ready to Eat!

We got the following recipe from one of our resident chefs here at SooFoo.  She likes to serve this sweet and savory chutney along with a roasted meat and SooFoo.  It’s a bit of a change from the turkey, stuffing and cranberry sauce you’re used to.  And we’re looking forward to her bringing some in for us to try!

I made 24 jars of chutney this weekend (phew!) and am sending you some photos.
Pears are a tasty Autumn fruit and I love to serve chutney with a grilled turkey and a side of SooFoo!
For the vegetarian, it is delicious on top of a warm brie or cream cheese with crackers. I am looking forward to
giving my jars of conserves to my co-workers at SooFoo and sharing with them the joys of canning seasonal crops.

Ginger Pear Chutney:

10 cups chopped pears
4 cups granulated sugar
1 cup raisins
1 cup chopped sugared ginger
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teas. ground allspice
1/2 teas. ground cloves


Chutney brewing in the pot

In large pot combine all ingredients and bring to a boil.Reduce heat and and simmer for aobut 1 1/2 hours stirring occasionally. Remove from heat and pour into hot sterilized jars.

Chutney in jars

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