Ginger Pear Chutney

“Nothing that’s been given to us should ever be allowed to go to waste.” This has been a strong emphasis in the sisterhood from its earliest days. “No apple drop that has any edible part should be tossed. It should be turned into applesauce or butter.”

One convent sister in particular has a strong passion for turning all of our imperfect fruits into creative preserves. All summer long we have enjoyed a variety of jams and spreads on our breakfast toast, and occasional desserts. Plums, nectarines, peaches, apples have each in their season made their appearance in different forms.

But perhaps the choicest of all was the rich creation that appeared this week and disappeared within days. Made with the last of our pears and laced with rich bourbon this superb pear chutney elevated an already elegant pork loin roast into a spectacular sensation. Yesterday’s lunch cook served it alongside of ham and swiss pinwheels—always a favorite just as they are on their own…over the top with this enhancement!

It suddenly occurs to me that little jars of this would make choice Christmas gifts. Give it a try and see what you think.

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Rating: 5
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Ginger Pear Chutney
6-7pint jars
pint jars
1 hr30 mins
2 hrs15 mins



  1. Combine all ingredients in a heavy pot. A Dutch oven or a cast iron pot works well.
  2. Bring ingredients to a boil, stirring often.
  3. Reduce heat and let simmer for about 1 ½ hours, stirring occasionally.
  4. Serve as a condiment on the side, warm on pork or chicken, or dress up a deli ham sandwich. Enjoy!

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