Allow this chutney to ripen in the refrigerator for up to four weeks; it improves with age.
Ingredients:
1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup Clear Creek Pear Brandy
3 cups all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups walnuts
1 1/2 cups hazelnuts
2 cups pecans
4 large eggs, beaten frothy
1 3/4 cups brown sugar, firmly packed
1 1/4 cups applesauce
3/4 cup melted butter, cooled
1/2 cup molasses
Instructions:
Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes
Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well.
Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.
Put chutney into a clean jar with a tight lid; set aside to let cool.
Cover and refrigerate until ready to serve. Serve at room temperature
Makes 2 1/2—3 cups
Recipe courtesy of Steve McCarthy, Clear Creek Distillery
Subscribe To Us By RSS
Subscribe By Email
Recipe Archives | 
Email This Recipe
This entry was posted
on Tuesday, July 22nd, 2008 at 11:29 am and is filed under Recipes, season 3.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
