Gingered Holiday Chutney

Directions

In a saucepan, combine brown sugar, vinegar, salt, cinnamon and ground red pepper.

Bring to a boil.

Reduce heat and simmer, uncovered, 10 minutes.

Finely shred peel from lime and lemon; squeeze juice from each.

In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger.

Add raisins, mixing gently.

Add mixture to hot syrup.

Heat to boiling; reduce heat and simmer, uncovered, about one hour or until thick.

Ladle chutney at once into hot, clean pint jars, leaving a ¼ inch headspace.

Store the jars in the refrigerator.