GINGERED HOLIDAY CHUTNEY

RED AND GREEN SWEET PEPPERS AND PEARS STAR IN THIS GIFTABLE CHUTNEY.

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PREP: 30 MINUTES COOK: 35 MINUTES PROCESS: 10 MINUTES MAKES: 4 HALF-PINTS

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• 2 cups packed brown sugar
• ¾ cup vinegar
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 large lemon
• 1 large lime
• 3 cups coarsely chopped, peeled Anjou pears (about 1 pound)
• 1 cup chopped green sweet pepper (1 large)
• 1 cup chopped red sweet pepper (1 large)
• 1 cup chopped onion (1 large)
• 1 cup golden raisins
• 1 tablespoon finely chopped crystallized ginger

1. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot stir together brown sugar, vinegar, the water, salt, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, finely shred peel from lemon and lime (should have about 2 tablespoons peel total); squeeze juice from lemon and lime (should have about ⅓ cup juice total).

2. Add peels, juices, pears, sweet peppers, onion, raisins, and crystallized ginger to hot mixture in pot. Return to boiling; reduce heat to medium-low. Simmer, uncovered, about 25 minutes or until thick, stirring occasionally (should have about 3¾ cups).

3. Ladle hot chutney into hot sterilized half-pint jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 2 TABLESPOONS: 83 cal., 0 g fat, 0 mg chol., 43 mg sodium, 21 g carb., 1 g fiber, 0 g pro.

CITRUS SMARTS

Citrus peel and juice are commonly used ingredients to add flavor to chutneys and other canned concoctions. If you do a lot of canning, invest in a rasp grater such as a Microplane and a good juicer.