Peach Pear Chutney

Makes 2 and 1/2 pints

Geri Frye

A great condiment for the Holidays and makes a great Hostess gift!

ingredients

2 cups light brown sugar, packed
3/4 cup dried cranberries
1/2 cup orange juice
1/2 cup minced shallot or onion
3 tablespoons minced, peeled fresh ginger
2 tablespoons balsamic vinegar
1 tablespoon orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes or cayenne pepper
1/4 teaspoon salt
1 pound fresh pears, peeled, cored, and diced
1 pound fresh peaches, peeled, pitted and diced (if peaches are out of season you may substitute 1 cup of dried, diced apricots)

1
In a large (non-aluminum) saucepan over medium heat, combine the brown sugar, dried cranberries, orange juice, shallot, ginger, vinegar, orange zest, cinnamon, red pepper, and salt. Stir until the sugar dissolves. Add the pears and peaches & simmer, stirring occasionally, until the fresh fruit is very tender, about 10 minutes.
2
Let cool.
3
Spoon the chutney into jars, seal, and refrigerate.