Recipe - Gingered Holiday Chutney

2 cup Brown sugar
1 cup Chopped grn pepper
Three fourths cup Vinegar
1 cup Chopped sweet red
One half teaspoon Salt
Pepper
One fourth teaspoon Cinnamon
1 cup Chopped onion
One fourth teaspoon Ground red pepper
1 tablespoon Chopped candied ginger
1 Lime
1 Lemon
1 cup Light raisins
1 pound Anjou pears *

*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 One fourth inch headspace.
Store the jars in the refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini