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tip
When pears are no longer available, simply add more apples.
Ingredients
| 2 cups | Peeled, chopped Ontario Bosc Pears | 500 mL |
| 2 cups | Peeled, chopped Ontario Spy Apples | 500 mL |
| 1 tbsp | Coarse pickling salt | 15 mL |
| 1 1/2 cups | Granulated sugar | 375 mL |
| 3/4 cup | Apple cider vinegar | 175 mL |
| 2 | Garlic cloves, peeled and minced | |
| 3/4 cup | Finely chopped onion | 175 mL |
| 1 tsp | Dry ginger | 5 mL |
| 1/3 cup | Lemon juice | 75 mL |
| 1/2 tsp | Red pepper flakes | 2 mL |
| 1/2 cup | Golden raisins | 125 mL |
| 1/2 cup | Finely chopped candied ginger | 125 mL |
Directions
In a large bowl, cover the pears and apples with a brine made of 2 cups (500 mL) cold water and the pickling salt. Let stand for 4 to 6 hours. Drain thoroughly.
While the fruit drains, combine the sugar, vinegar, garlic, onion, dry ginger, pepper flakes, lemon juice and raisins in a heavy saucepan. Stir well and place on medium heat.
Add the fruit and bring to a boil. Reduce heat till the chutney is barely bubbling. Simmer till the fruit has softened, about 20 – 25 minutes. Add the candied ginger and continue to cook for 10 minutes, stirring to prevent sticking.
Ladle into sterilized jars and seal. Let cool and refrigerate for up to one week.
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SAFFRON AND VANILLA CANNED PEARS |
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NECTARINE SHORTCAKES |
