Pear and Saffron Chutney

This is a delicious chutney and goes really well with cold cuts and pate. Like all chutneys, the flavours get better and better if you leave it to mature for a week or two.

Pear and Saffron Chutney

2 Onions (medium, finely diced)

4 Apples (medium, peeled, cored and diced)

1.2kg Conference Pears (firm, peeled, cored and diced)

2 Oranges (zest of 1, juice of 2)

200g Golden Raisins

300ml White Wine Vinegar

350g Caster Sugar

1 Fresh Ginger (thumb sized, grated)

2 Cinnamon Sticks

1 Nutmeg (small, grated)

1 1/2 tsp Cayenne Pepper

Pinch Saffron (good pinch infused in 1-2 tbsp warm water)

• In a large heavy based saucepan, put all of the ingredients EXCEPT the pears, saffron and sugar and simmer (stirring regularly) for 5 minutes until the liquid is reduced by half.
• Add the saffron and sugar and cook for 5 minutes
• Add the pears and simmer very slowly for 1 1/2 hours until thick and syrupy.
• Put into sterilised jars whilst still fairly hot.