Ruby Chutney with Warm Winter Spices

In a heavy sauté pan, heat the butter and sauté the onion for 5 minutes. Add the ginger, the cranberries, the sugar, vinegar and the spices. Simmer for 15 minutes. Stir in the pears and cook for 5 minutes longer.

The chutney will keep for 3 weeks in the refrigerator or you may preserve it in sterilized canning jars in a water bath. (See method below.) It will then hold at room temperature for one year.

Method for canning chutney

Wash and rinse 4 1/2 pint jars; place in a large pot, covered with water and bring to a boil. Turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil. Turn down heat; let stand in hot water.

Fill jars to 1/4-inch of top with chutney. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 minutes. (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals–lids; they should be sucked down. Once the jars are opened, keep refrigerated up to 3 weeks.