Recipe: Fall Fruit Chutney (using pears, cranberries and dried apricots)

FALL FRUIT CHUTNEY

"This chutney is really rich and satisfying!"

3 pears (about 1 1/2 lbs.), peeled, cored and chopped*
1 small onion, finely chopped
1 cup cranberries**
1/2 cup sliced dried apricots**
1/2 cup raisins
1/2 cup light brown sugar (packed)
1/4 cup cider vinegar
1 Tbsp. chopped fresh ginger***
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground black pepper

Combine all ingredients in saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer until fruit is tender and mixture has thickened, about 30 minutes. Cool before serving.

Chutney can be made up to 2 days ahead. Warm before serving.

*I used red-skinned pears and didn't peel them - the skin was very tender and the color made a pretty dish.
**I threw the apricots and cranberries in the food processor first and "chunked" them up just a bit before cooking.
***I didn't have any fresh ginger, used dried from the can (less than a tablespoon.

Makes 8 servings
Source: aadam, 1994 - found in Woman's World magazine