| During the fall, we enjoy making some homemade | | | | 1/2 cup toasted almonds |
| pear chutney. This recipe is very easy to prepare | | | | Open the can of pears and drain the liquid, reserving 1 |
| because it uses canned pears instead of fresh ones. | | | | 4 cup of the liquid to be used in the recipe. In a large |
| You can preserve your chutney for up to 2 weeks by | | | | bowl, combine the granulated sugar, golden raisins, pear |
| refrigerating it or you can seal your jars in a water | | | | juice, chopped ginger and grated orange peel. Pour |
| bath canner to preserve it for up to 1 year. I usually | | | | mixture into a 2 quart microwave safe container and |
| double my recipe and keep one jar in the refrigerator | | | | add in the cinnamon stick. |
| and can the rest. | | | | Microwave on the high power setting for 3 minutes. |
| Pear Chutney Recipe | | | | Stir in the pears, oranges and chopped chilies. |
| 29 oz. can of diced pears with syrup (juice) | | | | Microwave on high power for an additional 10 minutes, |
| 1/2 cup granulated sugar | | | | stirring 1-2 times during the cooking process. Remove |
| 1/2 cup golden raisins | | | | cinnamon stick. Stir in almonds. |
| 1/4 cup cider vinegar | | | | Spoon chutney into two 1/2 pint jars and place the |
| 2 tablespoons ginger, finely chopped | | | | seals and rings tightly onto the jars. You can |
| 1 tablespoon orange peel, finely grated | | | | refrigerate it for up to 2 weeks. |
| 1 cinnamon stick | | | | Canning: You can process the jars in a water bath |
| 1 medium orange, peeled and finely chopped | | | | canner for 10 minutes if you want to can your Pear |
| 2 tablespoons green chilies, finely chopped | | | | Chutney. |