Ingredients
- 2 bartlett pears
- 2 cranberries
- 1 onion
- 1 garlic clove
- 1 granny smith apple
- 600 gr firmly packed golden brown
- 475 ml cider vinegar
- 120 ml water
- 55 gr currants (dried)
- 5 gr ginger (ground)
- 4 gr orange peel (grated)
- 4 gr salt
- 1 gr cinnamon
- 1 gr pepper flakes (dried red)
I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray's chutney... but then, whadoo I know? Combine first 9 ingredients in heavy medium sauce pan over mediumhigh heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76.
