Pear And Cranberry Chutney

• 2 1/2 pounds (about 6) Bartlett pears
• 2 cups fresh cranberries
• 1 onion, peeled and finely chopped
• 1 cup Demerara (light brown) sugar
• 2 teaspoons yellow mustard seeds
• 1 cinnamon stick, broken into 4 equal pieces
• 3 cloves
• 3 cups white wine vinegar

1. Peel, core and chop pears into cubes 1/4 to 1/2 inch.
2. In a large wide saucepan, combine pears with remaining ingredients.
3. Place pan over high heat, and bring to a boil, then reduce heat to low.
4. Simmer, uncovered, until chutney has thickened and melted together, about 1 1/2 hours.
5. Meanwhile, sterilize 6 1-cup (or 12 1/2-cup) jars and lids by running through a dishwasher on high heat, or by filling with boiling water, draining and drying in a low oven.
6. Pour chutney into warm jars, and screw on lids.
7. Chutney may be stored unopened at room temperature for six months.

bartlett, fresh cranberries, onion, sugar, yellow mustard seeds, cinnamon, cloves, white wine vinegar

Taken from cooking.nytimes.com/recipes/123 (may not work)