Pear and Currant Chutney

Name: Pear and Currant Chutney
Total time: PT0D0H0M
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; 1 ⁄ 2 cup sugar; 1 ⁄ 3 - 1 ⁄ 2 cups fresh lemon juice; 1 (3"–3 ½") piece ginger, peeled and grated; Pinch cayenne

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
¹⁄₂ cup sugar
¹⁄₃ - ¹⁄₂ cups fresh lemon juice
1 (3"–3 ½") piece ginger, peeled and grated
Pinch cayenne

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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.

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-fitting lid; set aside to let cool. Cover and refrigerate until ready to serve. Serve at room temperature.