Spiced Fruit Chutney

Recipe Ingredients

2 cups	474ml	Cider vinegar
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
1/2 cup	118ml	Water
1 tablespoon	15ml	Ground ginger
2 teaspoons	10ml	Grated orange peel
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Dried red pepper flakes
3 cups	594g / 20oz	Firmly packed golden brown - sugar
2 cups	474ml	Bartlett pears - cored and (small)
1 cup	237ml	Granny smith apple - cored (large)
		Diced
2 cups	186g / 6.6oz	Cranberries
1/2 cup	31g / 1.1oz	Dried currants

Recipe Instructions

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray's chutney. Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.

Bon Appetite, December, 1989. Page 76.

Source:
Bon Appetit - March 1997

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