Pear & ginger chutney

(makes 750ml)

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Prep time: 30 mins

Cooking time: 1 hour

Ingredients

1/2 cup dark brown sugar

1/2 cup apple cider vinegar

1 garlic clove, chopped

1 cinnamon stick

1kg pears, peeled and chopped into cubes

1 large onion, finely chopped

2 tbsp seedless raisins

1 tbsp sultanas

200g crystallised ginger, roughly chopped

1 tsp fresh ginger, grated

1/2 tsp ground cloves

Method:

1. Place sugar, vinegar, garlic and cinnamon stick in a large, heavy-based pan over medium heat and cook until sugar has dissolved, 3-4 minutes.

2. Add remaining ingredients and mix well. Bring to a boil then reduce heat to a simmer and cover. Allow to cook for 45 minutes, stirring occasionally, until mixture is soft and reduced to a more sticky consistency.

3. Remove cinnamon stick and allow mixture to cool slightly.

4. Spoon chutney into three sterilised 250ml jars and refrigerate.