Pear and Walnut Chutney

This is a great Christmas as an accompaniment to Crackers and Cheddar Cheese for an appetizer. It would be good on a Croque Monsieur Sandwich too.

Seckel Pears

Bosc Pears

Pear and Walnut Chutney

Here's what you'll need:
Canning Jars

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:
Apple
Onion
Vinegar
Slowly bring to a Boil.
Reduce heat to Low and Simmer 40 minutes, stirring occasionally.

In a Small Bowl:
Raisins
Orange Juice
Set aside to soak for 30 minutes.

In the Saucepan:
Add:
Sugar
Raisins
Orange Zest
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 often.

Add:
Walnuts
Cinnamon
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.

Enjoy!
Peace in the Kitchen!