Pear Chutney

• 3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
• 1 lb brown sugar
• 2 cups cider vinegar
• 1 onion, medium, chopped
• 1 cup golden raisin
• 1/4 cup preserved gingerroot, diced
• 1 garlic clove, minced
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons mustard seeds

1. Combine brown sugar & vinegar in large saucepan & bring to boil.
2. Add diced pears & all other ingredients.
3. Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
4. Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
5. Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.

bartlett pears, brown sugar, cider vinegar, onion, golden raisin, preserved gingerroot, garlic, cayenne pepper, salt, ground cinnamon, ground cloves, mustard seeds

Taken from www.food.com/recipe/pear-chutney-215994 (may not work)