Pear and Cranberry Chutney
This soft, sweet chutney is the the perfect accompaniment to salty cheese.
- 50g butter
- 1 medium red onion, chopped
- 450g pears, peeled, cored and diced
- 175g seedless raisins
- 1 tsp mixed spice
- 2 tbsp balsamic vinegar
- 1 tbsp cider vinegar
- 5 tbsp dark brown sugar
- 225g cranberries
- Grated zest and juice on 1 large orange
- 4 tbsp port
- Sea salt and freshly ground black pepper
Melt the butter in a medium saucepan and cook the onion gently over a low heat for five minutes until soft. Add the pears and raisins and cook for ten minutes.
Add the mixed spice, vinegars, sugar, cranberries, orange zest and juice and port, stir well and cook for another ten minutes or so.
Season with a little salt and pepper. Taste and then add more sugar or vinegar to your own taste – it may need some more, or you may be bang on! This is best served warm.
If you are not using the chutney straight away, transfer it to a lidded plastic container and store in the fridge for up to ten days. Heat through gently before serving.