_______________________________________ Pam Collacott - Trillium Cooking School _______________________________________ APPLE "CRAN-PEAR-Y" CHUTNEY Makes about 6 cups. 1 orange and 1 lemon, peeled, seeded, finely chopped 1 cup cranberry vinegar 1 cup apple cider vinegar (use 2 cups cider vinegar if cranberry vinegar unavailable) 2 1/2 cups firmly packed brown sugar 2 cups raisins 1 cup fresh or frozen cranberries 1 cup chopped onion 1/2 cup chopped crystallized ginger 1/4 cup dried cranberries 1 large clove garlic, minced 2 tablespoons minced fresh ginger 1 1/2 teaspoons salt 1 teaspoon chili powder Dash ground cloves and cayenne pepper 2 apples, peeled cored, chopped 2 pears, peeled, cored, chopped 1. Place all ingredients except apples and pears in large heavy saucepan. Cook over high heat, stirring often, until mixture comes to a boil. Turn heat to low; simmer for 1/2 hour, stirring occasionally. 2. Add apples and pears. Adjust burner temperature so that mixture boils gently. Cook for 1/2 hour more, or until chutney is thick and syrupy. 3. Spoon into 6 or 7 hot sterilized 1-cup canning jars. Wipe the rims of the jars. Seal with new 2- piece canning lids that have been boiled for 5 minutes. Add rings, tightening only until light resistance is felt: fingertip tight. 4. Bring preserving kettle of water to boil. Place filled jars in kettle so that water covers jars by 1 inch. When water returns to boil, set timer for 10 minutes. Boil on high heat for 10 minutes. Remove jars. As they cool, you will hear each jar lid pop as it seals. If this does not happen and inner lids do not vacuum seal, you must remove lids, wipe rims clean and re-process. 5. Label jars and store in a cool dark place for 4 weeks before using. Refrigerate jars after they are opened.