Pear Chutney Recipe

29 oz. can of diced pears with syrup (juice)

1/2 cup granulated sugar

1/2 cup golden raisins

1/4 cup cider vinegar

2 tablespoons ginger, finely chopped

1 tablespoon orange peel, finely grated

1 cinnamon stick

1 medium orange, peeled and finely chopped

2 tablespoons green chilies, finely chopped

1/2 cup toasted almonds

Open the can of pears and drain the liquid, reserving 1/4 cup of the liquid to be used in the recipe. In a large bowl, combine the granulated sugar, golden raisins, pear juice, chopped ginger and grated orange peel. Pour mixture into a 2 quart microwave safe container and add in the cinnamon stick.

Microwave on the high power setting for 3 minutes. Stir in the pears, oranges and chopped chilies. Microwave on high power for an additional 10 minutes, stirring 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.

Spoon chutney into two 1/2 pint jars and place the seals and rings tightly onto the jars. You can refrigerate it for up to 2 weeks.

Canning: You can process the jars in a water bath canner for 10 minutes if you want to can your Pear Chutney.