Cranberry and pear chutney

Babiche Martens

Pear chutney is a must at this time of year when pears are cheap and flavoursome. Goat's cheese or ricotta are my favourite foods to accompany with this chutney. Dollop some on top of crostini or a cracker, or add a spoon on the side of a blue cheese and rocket omelette. Makes 3 cups.

Ingredients

1	Onion, finely diced
2	Pears, peeled, cored and diced finely (Main)
375 g	Cranberries, frozen (Main)
1 cup	Brown sugar
1 cup	Cider
1	Orange, freshly zested and juiced
¼ cup	Cider, or white vinegar
1	Cinnamon stick
¼ tsp	Ground cloves

Directions

1. Place onion, pears, cranberries, sugar, cider, orange, vinegar, cinnamon and cloves in a large pot.
2. Bring slowly to a simmer, stirring occasionally until sugar has dissolved. Continue to simmer for 30 minutes until fruit is soft and the liquid thick and sticky. Mash roughly with a fork but don't break up all the fruit.
3. Place in sterilised jars. This is best kept in the fridge. Bring to room temperature before eating. This chutney is great with meat dishes as well as part of a cheese platter.