Pear Cranberry Chutney

Preparation

This tart, colorful chutney makes a wonderful condiment for turkey, chicken or pork. It will keep up to 3 months stored in the refrigerator, or it can be frozen.

Makes 6 pints

2 (12-ounce)

Packages fresh cranberries5 large pears, peeled and chopped3 cloves garlic, minced2 tablespoons grated fresh ginger1 teaspoon dried red pepper flakes2 cups diced onion3 1/2 cups granulated sugar1/4 cup dark molasses3 cups cider vinegar1 cup raisins

Wash 6 pint jars and keep hot until needed.

Combine cranberries, pears, garlic, ginger, red pepper flakes, onions, sugar, molasses, vinegar and raisins in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring often.

Reduce the heat to a simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until the mixture is thickened. To test, set a small plate in the freezer until very cold. Drop a teaspoonful of the chutney on the cold plate; the chutney should firm up on the plate. If not, continue cooking. Retest every few minutes.

Ladle the hot chutney into the hot jars and refrigerate up to 3 months. Or ladle into freezer-safe containers, leaving 1 inch head space, and freeze for up to 6 months.