I've put by many jars of things this summer and fall, and this week, I had one more request for a large batch of chutney.  I've been making sweet and savoury preserves with seasonal produce, so seldom is there really a recipe.  This time around, I did actually remember to jot down proportions as I went — below are the proportions for a 1/4 batch.  As this is a chutney, its fairly forgiving, as additional moisture will cook out as you go. 

This round I used pears and cranberries — Pears being plentiful (and delicious!), and cranberries providing a bit of zing!

Chutney is definintely a rainy-day venture, and fortunately the weather has obliged … windy, stormy, cold … perfect for when the kitchen will be steamed up with a day of simmering.  There are lots of variations on chutneys, but I think I fall in with those who like a classic, jammy chutney (really just a savoury jam — nice thick consistency, should be spoonable, and just hold its shape, with lots of slow-cooked fruit!  anything else in my book is relish!)

And so, without further ado …

Pear-cranberry chutney

Janice Mansfield, 2011

• 2.5 lbs pears, cored and chopped — I used red Anjou pears left the skins on
• 1.5 lbs cranberries – fresh or frozen
• 1.5 large onions, diced
• 0.5 lbs golden raisins
• 0.5 lbs. Thomspon raisins
• 3-4 cloves garlic, minced
• 6 c. cider vinegar
• 3 T sea salt
• 2 T mustard seed
• 3 T ground dried ginger
• 1 tsp dried coriander
• 1 tsp ground allspice
• 2 T freshly grated ginger
• grated zest of 1 orange
• 1.1 lbs light brown sugar
• 1.5 cups granulated sugar

Combine in a 6 quart Dutch oven, bring to a boil and simmer for 1.5 – 2 hours.  Can using a hot water canning bath.  (If you substitute another low-pectin berry such as blueberry for the cranberries, you may need to add pectin to get a good set).

 Makes approx 4 litres