Pear Chutney - cooking recipe

Ingredients

3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
1 lb brown sugar
2 cups cider vinegar
1 onion, medium, chopped
1 cup golden raisin
1/4 cup preserved gingerroot, diced
1 garlic clove, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons mustard seeds

Preparation

Combine brown sugar & vinegar in large saucepan & bring to boil.
Add diced pears & all other ingredients.
Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.