| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Bartlett pears; peeled, cored, |
|
|
And cubed |
|
|
Juice of 2 lemons |
| 2 1/2 |
c |
Dried cherries |
| 1 |
lb |
Red pearl onions |
| 1 1/2 |
c |
Red-wine vinegar |
| 1 |
c |
Sugar |
| 1 |
ts |
Coarse salt |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
In a large bowl, toss pears with lemon juice. Trim roots of onions, peel
and cut in half lengthwise. Place the cherries, pearl onions, half of the
pears, vinegar, sugar, salt, cloves, and 2 cups water in a low-sided,
6-quart saucepan. Set the saucepan over high heat, and bring liquid to a
boil. Reduce heat to medium-low, and simmer until fruit is tender, about 45
minutes. Increase heat to high, and cook until liquid has been absorbed,
about 10 minutes. Stir in remaining pears, reduce heat to low, and cook
just until pears are heated through, about 5 minutes. Remove pan from heat.
Transfer chutney immediately to jars as directed in the canning tips below.
Alternatively, transfer to a large bowl set over an ice bath to chill, and
store, refrigerated in an airtight container, up to 4 weeks. Makes 6
half-pint jars.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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