1-1/2 cups cider vinegar
2 to 2-1/2 cups firmly packed light brown sugar
5 cups peeled, pitted and chopped firm, ripe pears
1 medium lemon, cut into thin slices
1 large clove garlic, peeled and chopped
1/3 cup peeled, chopped, fresh gingerroot
1-1/2 cups dried currants
1 teaspoon salt
¼ teaspoon cayenne
1 cup chopped onion
¾ cup sweet red bell pepper, seeded and chopped
- Bring the vinegar to a boil with the brown sugar. Add the fruit and bring to a simmer. Add the remaining ingredients and bring to the simmer again. Turn off heat and allow to cool. This will plump the fruit and give it a chance to absorb the flavors and the sugar.
- Simmer until as thick as desired, fill hot, sterilized jars to within ¼ inch of the top and seal.
NOTE: Apples can be used instead of pears. Substitute golden raisins for the currants, use ½ teaspoon dried, hot red pepper flakes instead of cayenne and add 1 teaspoon dried mustard.
adapted from James Beard, American Cookery