Spiced Pear Chutney

Make a chutney in the autumn and it will see you through the winter and into the spring. Good as a gift for your grandma or to serve with your cheese and crackers.

Makes about 2 litres.

Ingredients

• 1 teaspoon chopped rosemary

• 300 grams dried fruit (e.g. raisins, sultanas)

• 100 grams demerara sugar

• 400 millilitres cider vinegar

• 100 grams crystallised/candied ginger

• 1 kilogram pears, ideally not very ripe, peeled and chopped

• ½ teaspoon sea salt

• ½ teaspoon nutmeg

• 2 teaspoon allspice

• pinch saffron

• Sterilised jars

Method

1. Heat a little water or oil in a pan.

2. Add the rosemary, dried fruit and sugar and cook until the sugar is caramelised.

3. Add the rest of the ingredients, except the pears and vinegar and boil for a couple of minutes.

4. Add the pears and simmer until the pears are softened and picking up flavour. Stir frequently but gently to avoid breaking up the pears.

5. Remove pan from the from heat and spoon chutney into your sterilised jars.

6. Cut a circle from greaseproof paper and place on top, then seal with the jar lid.

7. If you want it to keep the chutney for a longer time, boil the full jars in water for an extra 10 mins.

Recipe provided by Nick Wilkinson.

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