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Ingredientes
- 4 x Bartlett pears peeled, cored, and cubed Juice of 2 lemons
- 2 1/2 c. Dry cherries
- 1 lb Red pearl onions
- 1 1/2 c. Red-wine vinegar
- 1 c. Sugar
- 1 tsp Coarse salt
- 1/4 tsp Grnd cloves
Direcciones
- In a large bowl, toss pears with lemon juice. Trim roots of onions, peel and cut in half lengthwise. Place the cherries, pearl onions, half of the pears, vinegar, sugar, salt, cloves, and 2 c. water in a low-sided, 6-qt saucepan. Set the saucepan over high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer till fruit is tender, about 45 min. Increase heat to high, and cook till liquid has been absorbed, about 10 min. Stir in remaining pears, reduce heat to low, and cook just till pears are heated through, about 5 min. Remove pan from heat.
- Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store, refrigerated in an airtight container, up to 4 weeks.
- Makes 6 half-pint jars.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1263g | |
| Calories 1166 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2386mg | 99% |
| Potassium 1308mg | 37% |
| Total Carbs 280.83g | 75% |
| Dietary Fiber 10.3g | 34% |
| Sugars 259.65g | 173% |
| Protein 6.59g | 11% |
