Recipes

Pear and Currant Chutney

  • Serves

    makes 2-3 Cups

CHRISTOPHER 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.

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

Step 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.

Step 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.

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