Marcel Desaulnier's Apple, Pear and Raisin Chutney

• 4 red Bartlett pears
• 2 Granny Smith apples
• 2 red Delicious apples
• 1 orange, unpeeled, seeded and chopped
• 1 lemon, unpeeled, seeded and chopped
• 1/2 lime, unpeeled, seeded and chopped
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup cider vinegar
• 2 tablespoons fresh lemon juice
• 1 cup raisins

1. Quarter and core two pears, one Granny Smith and one red Delicious apple.
2. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
3. Transfer to a large, heavy saucepan, add both sugars, water and vinegar.
4. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
5. While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
6. When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins.
7. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate.
8. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions.
9. Allow to cure 24 hours before using.

red bartlett, apples, red delicious apples, orange, lemon, lime, light brown sugar, granulated sugar, water, cider vinegar, lemon juice, raisins

Taken from cooking.nytimes.com/recipes/2602 (may not work)