Pear & ginger chutney
Prep time: 30 mins
Cooking time: 1 hour
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
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.