Pear and Currant Chutney

Pear and Currant Chutney
Pear and Currant ChutneyChristopher Hirsheimer

Allow this chutney, which we serve with poultry to rich roasts, to ripen in the fridge for up to four weeks; it improves with age.

Pear and Currant Chutney
This delicious chutney's flavor improves with age.
Yield: makes 2-3 Cups

Ingredients

  • 1 cup dried currants
  • 6 tbsp. pear brandy
  • 4 bosc pears, cored and cut into ½" pieces
  • 2 ribs celery, cut into ¼" pieces
  • 12 cup sugar
  • 13 - 12 cups fresh lemon juice
  • 1 (3"–3 ½") piece ginger, peeled and grated
  • Pinch cayenne

Instructions

  1. 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.
  2. Put chutney into a clean jar with a tight-fitting lid; set aside to let cool. Cover and refrigerate until ready to serve. Serve at room temperature.