Golden Saffron Pear Chutney

• 2 cooking apples, peeled, cored & grated
• 150 g onions, peeled & finely chopped
• 150 g golden sultana raisins
• 4 oranges, juice and zest of
• 300 g light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon cayenne pepper
• 3 pinches saffron strands
• 2 teaspoons salt
• 50 g fresh gingerroot, grated
• 300 ml white wine or 300 ml cider vinegar
• 750 g pears, peeled, cored and roughly chopped
• 350 g tomatoes, roughly chopped

1. Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
2. Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
3. (It should be thick enough to coat the back of a spoon and not be too runny.).
4. Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
5. Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
6. It is better eaten after 1-2 months.
7. This chutney keeps for up to 2 years.

cooking apples, onions, golden sultana raisins, oranges, light brown sugar, ground cinnamon, freshly ground nutmeg, cayenne pepper, saffron strands, salt, fresh gingerroot, white wine, tomatoes

Taken from www.food.com/recipe/golden-saffron-pear-chutney-228772 (may not work)