CRANBERRY AND PEAR CHUTNEY
Makes 3 cups
1 onion, finely diced
2 pears, peeled, cored, and diced finely
375g packet frozen cranberries
1 cup brown sugar
1 cup cider
Zest and juice of 1 orange
¼ cup cider or white vinegar
1 cinnamon stick
¼ tsp ground cloves
- Place onion, pears, cranberries, sugar, cider, orange, vinegar, cinnamon and cloves in a large pot.
- Bring slowly to a simmer, stirring occasionally until sugar has dissolved. Continue to simmer for 30 minutes until fruit is soft and the liquid thick and sticky. Mash roughly with a fork but don’t break up all the fruit.
- Place in sterilised jars. This is best kept in the fridge. Bring to room temperature before eating. This chutney is great with meat dishes as well as part of a cheese platter.
