Pear and Cranberry Chutney Recipe

Makes three 350ml jarsThis lovely chutney has a history: it is served with game terrine at Christmas at our much-loved local pub, The Swan, at Monks Eleigh. It is actually made by a lady in the village called Ros Cohen and she has generously agreed to share her recipe with us.This is great with any kind of p�t�, terrine or potted meat.500g pears (350g ripe, the rest under-ripe)500g cranberries1 cinnamon stick1 heaped teaspoon allspice berries225g chopped onions 250g light soft brown sugar150ml distilled malt vinegarThe zest and juice of 1 orangeA small piece of muslin or gauze.First place the cinnamon and allspice in the muslin, tie it up with string and attach it to the handle of the pan. Next peel the pears, halve them and cut out the cores, then chop them into 1.5cm pieces. Now pile them in a large saucepan with all the other ingredients, give everything a good stir, then bring the whole lot up to the boil. After that turn the heat down to simmer the chutney gently, stirring from time to time, for about 50-60 minutes, or until it has reduced to a thick pulp. Once a wooden spoon drawn across the surface of the chutney makes a channel that does not immediately fill up with vinegar, the chutney is ready. Now lift out the muslin bag and squeeze between two saucers to extract the juice, then stir the chutney well. Spoon the chutney into warm, sterilised jars (see Spiced Prune recipe overleaf), sealing well with waxed discs and tight lids while it’s still hot. Label when cold and store in a cool, dark place for one month before eating.