Presents with a little thought: Pear and cranberry chutney

This pear and cranberry chutney recipe is an absolute gem. It has a beautiful rich colour and is delicious when enjoyed with a selection of cheeses (especially a mature cheddar). The perfect complement to many meat dishes and roasts, it’s just in time for this Christmas’s gammon.

Ingredients:
6 pears, peeled and diced
1 onion, chopped
1 cup dried cranberries
1 tbsp mixed spice
1 ½ cup brown sugar
400ml red wine vinegar
1tbsp fresh thyme, finely chopped
A pinch of salt

Method: (makes approximately 750ml)
1. Add all the ingredients to a large pot and slowly bring to the boil until the sugar is dissolved. Reduce the heat and simmer for 1 – 1 ½ hours, stirring from time to time.
2. Using the trace test, check if it’s ready by drawing a wooden spoon across the base of the pot – when it leaves a channel, it’s done. Transfer to sterilised jars, seal and store in a cool dark cupboard until you’re ready to enjoy it.
If you’re giving your chutney to someone it’s helpful to include some serving suggestions, so for an even more personal touch download a printable version of the tags featured in these pics.

Download print-friendly version of this recipe.
With thanks to Karen Grandcourt for the lovely images.