Name: Dried Cherry, Onion And Pear Chutney
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Ground cloves; And cubed; 1 ts Coarse salt; 1 1/2 c Red-wine vinegar; 4 Bartlett pears; peeled,; 1 lb Red pearl onions; Juice of 2 lemons; 2 1/2 c Dried cherries; 1 c Sugar

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INGREDIENTS

1/4 ts Ground cloves
And cubed
1 ts Coarse salt
1 1/2 c Red-wine vinegar
4 Bartlett pears; peeled,
1 lb Red pearl onions
Juice of 2 lemons
2 1/2 c Dried cherries
1 c Sugar

Servings

INSTRUCTIONS

In a large bowl, toss pears with lemon juice. Trim roots of onions, peel and cut in half lengthwise. Place the cherries, pearl onions, half of the pears, vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer until fruit is tender, about 45 minutes. Increase heat to high, and cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, reduce heat to low, and cook just until pears are heated through, about 5 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store, refrigerated in an airtight container, up to 4 weeks. Makes 6 half-pint jars. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart

NOTES

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Dried Cherry, Onion And Pear Chutney

1/4 ts Ground cloves 
  And cubed 
1 ts Coarse salt 
1 1/2 c Red-wine vinegar 
4  Bartlett pears; peeled, 
1 lb Red pearl onions 
  Juice of 2 lemons 
2 1/2 c Dried cherries 
1 c Sugar

In a large bowl, toss pears with lemon juice. Trim roots of onions, peel  and cut in half lengthwise. Place the cherries, pearl onions, half of the  pears, vinegar, sugar, salt, cloves, and 2 cups water in a low-sided,  6-quart saucepan. Set the saucepan over high heat, and bring liquid to a  boil. Reduce heat to medium-low, and simmer until fruit is tender, about 45  minutes. Increase heat to high, and cook until liquid has been absorbed,  about 10 minutes. Stir in remaining pears, reduce heat to low, and cook  just until pears are heated through, about 5 minutes. Remove pan from heat.  Transfer chutney immediately to jars as directed in the canning tips below.  Alternatively, transfer to a large bowl set over an ice bath to chill, and  store, refrigerated in an airtight container, up to 4 weeks. Makes 6  half-pint jars.    Recipe Source: Martha Stewart Living - <www.marthastewart.com>    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com    Recipe by: Martha Stewart

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Nutrition

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Serving Size: 1 Serving (1857g)
Recipe Makes: 1 servings

Calories: 2813
Calories from Fat: 11 (0%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 2373.9mg		82 %
Potassium 1699.9mg		45 %
Total Carbohydrate 706.7g		208 %
	Dietary Fiber 15.4g	62 %
	Sugars, other 691.3g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2813

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