Pear and Walnut Chutney
Here's what you'll need:
2 1/2 Pounds Firm Pears, peeled, cored and cut into 1" pieces. Bosc or Seckel Pears.
8 oz. Tart Apple, Granny Smith
8 oz. Yellow Onion, peeled and cut into 1" pieces.
2 C Apple Cider Vinegar
1 C Golden Raisins
The Zest of 1 Orange
The Juice of the Orange
2 C Granulated Sugar
1 C Chopped Walnuts, toasted in a dry Skillet on Medium Heat for 5 minutes. Stirring.
1/2 tsp Cinnamon
In a Saucepan on medium Heat:
Slowly bring to a Boil.
Reduce heat to Low and Simmer 40 minutes, stirring occasionally.
In a Small Bowl:
Set aside to soak for 30 minutes.
In the Saucepan:
Heat just until the Sugar is dissolved, stirring often and then Simmer for 30 minutes.
It should begin to thicken as the liquid reduces.
Stir to combine well.
Spoon into Sterilized Canning Jars, cover and seal the lids according to Canning Directions.
Set aside in a Cool, Dark place for 1 Month prior to serving.
Peace in the Kitchen!