Makes 1-1/2 pints Difficulty
2 large, hard Anjou or Bartlett pears, peeled and cored and cut into 1/2" pieces 3/4 cup brown sugar 3/4 cup apple cider vinegar 3/4 cup onion, chopped 1/2 cup dried currants 1/4 cup ginger, chopped 1 cinnamon stick, broken into pieces 3 whole cloves
In a large saucepan, over medium-high heat, combine brown sugar and vinegar; bring to a boil and add onions, currants, ginger, cinnamon and cloves. Cook, stirring frequently for 30 minutes.
Chutney can be stored in refrigerator for several weeks.
Add Pear Chutney to poultry or pork to create a spicy, sensational meal!