Pear and Cranberry Chutney

  • 900g dessert pears, cored and diced
  • 1 medium onion, peeled and finely diced
  • 150g light brown sugar
  • 100ml oz fresh orange juice
  • 2tsp mustard seeds
  • ½tsp ground ginger
  • ½tsp ground mixed spice
  • 225g fresh or frozen cranberries, thawed, if frozen

Put all the ingredients into a large pan. Bring to the boil, reduce the heat and cook uncovered for 15-20 minutes, or until most of the liquid is absorbed.

Serve with the chutney hot or cold with cooked sliced roast meats or spoon the mixture into sterilised jars, labelled and given as gifts for Christmas.

Tip: Once open, store in the fridge and use within four weeks.

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