Gingered Holiday Chutney

Course : Chutney
Serves: 6
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2 Cup Brown sugar
1 Cup Chopped grn pepper
3/4 Cup Vinegar
1 Cup Chopped sweet red
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Cinnamon
1 Cup Chopped onion
1/4 teaspoon Ground red pepper
1 tablespoons Chopped candied ginger
1 medium Lime
1 medium Lemon
1 Cup Light raisins
1 pound Anjou pears *

Preparation / Directions:

*Fresh Anjou pears should be pared, cored and coarsely chopped. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each. In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat and simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace. Store the jars in the refrigerator.

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