PEAR AND GINGER CHUTNEY
Prep time 15 mins Cooking time 1 hour Makes 750ml
½ cup demerara or turbinado sugar ½ cup apple cider vinegar 1 garlic clove 1 cinnamon stick 1 kg pears, peeled and chopped into cubes 1 large onion, finely chopped 2 tbsp seedless raisins 1 tbsp sultanas 200g crystallised ginger 1 tsp fresh ginger, grated ½ tsp ground cloves ½ tsp allspice ¼ tsp salt
Cook the sugar, vinegar, garlic and cinnamon stick in a large heavy-based saucepan over medium heat until the sugar has dissolved (3-4 minutes). Add the remaining ingredients and stir through. Bring to the boil then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally, until the mixture is soft and reduced to a stickier consistency. Allow to cool slightly and remove the cinnamon stick. Decant the chutney into three sterilised 250ml jars and refrigerate.