Golden Saffron Pear Chutney - cooking recipe

Ingredients

2 cooking apples, peeled, cored & grated
150 g onions, peeled & finely chopped
150 g golden sultana raisins
4 oranges, juice and zest of
300 g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon cayenne pepper
3 pinches saffron strands
2 teaspoons salt
50 g fresh gingerroot, grated
300 ml white wine or 300 ml cider vinegar
750 g pears, peeled, cored and roughly chopped
350 g tomatoes, roughly chopped

Preparation

Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
(It should be thick enough to coat the back of a spoon and not be too runny.).
Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
It is better eaten after 1-2 months.
This chutney keeps for up to 2 years.