Pear Chutney

7 cups peeled, diced pears; hard Southern cooking pears, or use firm Bartlett or Bosc. (Substitute diced apple or mango chunks for part of the pears, if desired)
1 ¾ cups cider vinegar
20 oz. dark brown sugar, packed
1 medium onion, chopped
1 cup golden raisins (regular ok, just not as pretty)
1/2 cup diced candied ginger (or preserved, if you can find it.)
1 clove garlic, minced
2 tsp salt
½ tsp ground cinnamon
½ tsp ground cloves 

2 tsp mustard seed, whole 

½ tsp ground cardamom, optional, but adds a nice note 

Up to ½ tsp cayenne or chili powder, if you like it a little spicy (Becky doesn’t use this)

Bring brown sugar and vinegar to a boil in a large stainless steel pot, stirring until sugar melts. Add all the remaining ingredients. Cook very slowly, stirring frequently, until mixture boils and thickens. This can take more than an hour, depending on the fruit used. Put in hot jars, use sealing lids and rings, and water bath for 10 minutes if you want it shelf stable. Or put into jars and keep in the refrigerator for 3-4 weeks. Makes about 5 ½ pints. 

Pear Chutney From the kitchen of Ann Morgan, with slight modifications by Becky Lyons  ideas: serve over cream cheese with crackers for an appetizer; use as a condiment with meats; add a spoonful down the top of cake and ice cream; add to salad dressings; use as a glaze on broiled or baked fish; combined with equal parts of mayonnaise for a sandwich spread; add a layer to a grilled cheese sandwich; toss with chopped winter vegetables, such as butternut squash, Shead, sweet potatoes, deodorant for roasting.