Sweet Springs Pear Chutney

14 cups pears, cored and cut into slices*

4 cups apple cider vinegar

2 onions, coarsely chopped

2 cups golden raisins

1/2 cup crystallized/candied ginger

allspice and cloves (about 1/2-1 tablespoon each depending on taste)

Combine all ingredients and cook all day – about 6-8 hours – over medium low heat. Stir occasionally. Let the color get dark and slightly caramelized and then preserve in Mason jars.

Serve over… ANYTHING!  In the picture above, you can see we served it that time over pork tenderloin, which was delicious.  You can serve it as a condiment on a cheese plate, or pour over brie and bake at 350 degrees for 10-15 minutes.  The possibilities go on and on – tell us what you use it on!

*One nice time/effort saver on this recipe is that you don’t even have to peel the pears!

One response to “Sweet Springs Pear Chutney

  1. haha, good one, yes the title made me open right away ;). And what a great family secret. I love anything made with pears and wait with great anticipation the arrival of the season each year. I have made chutney many times and just served right away but have never preserved. That’s a very cool thought. Thanks for sharing.

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