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Gingered Cranberry-Pear Chutney

I made a small batch of this shortly before the holidays.  My mom had given us a box of pears that were already starting to ripen, and neither Breezy nor I could eat them fast enough. So into the canning jars they went. I made peach preserves with some of them, and the the rest of them I cooked with cranberry to make this savory chutney. Top a wheel of brie cheese with this chutney and warm it in the oven, and you’ve got a divine appetizer. Great for any party or a housewarming present even. Here is the recipe below if you want to make some!

3 cups fresh cranberries
1 2/3 cups packed brown sugar
1/2 cup chopped onion
1 1/3 cups water
1/2 cup cider vinegar
1 tablespoon lemon juice
3 inches cinnamon stick
1 tablespoon fresh ginger, grated
3 cups coarsely chopped pears

Combine cranberries, brown sugar and onion in a large pot. Stir in water, vinegar, lemon juice, cinnamon and ginger. Bring to a boil, and then reduce heat to low. Simmer uncovered for 20 minutes. Add pears. Simmer uncovered for about 15 minutes more or until thick. Discard cinnamon stick.

Ladle hot chutney into hot, sterilized half-pint jars. Leave about 1/2″ head space. Process in hot water canner for 10 minutes.

Yields 5 half-pint jars.

Source: You Can Can (Better Homes and Gardens), awesome jar labels courtesy of Sara Schmutz Designs

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