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Ginger Pear Chutney

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“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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Votes: 1
Rating: 5
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Ginger Pear Chutney
SERVINGS
6-7pint jars
CHANGE SERVING SIZE
pint jars
COOK TIME
1 hr30 mins
PREP TIME
45mins
READY IN
2 hrs15 mins

Ingredients

Instructions

  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!

The Convent’s Famous Bread and Butter Pickles

1

On Tuesday mornings, at the break of dawn, all of the Sisters, Novices and Postulants divide and conquer the larger vegetable gardens in our community.  That’s about 30 of us in each garden, with a small team of older sisters staying behind to make breakfast.  In one hour, we are astounded at how much gets done – hauling off wheel barrows full of weeds to the compost pile and bringing in tubs of fresh veggies for the week ahead.  The older Sisters teach the younger ones about suckering tomatoes and the younger ones have the strong backs to dig and till.   Stories are told about the early days, and new ones are made – it’s Sisterhood life at its best.

This week, we got a bumper crop of Japanese cucumbers in – thin, long and crunchy –a welcome sight after a long winter of frozen vegetables!  With the volume of cukes coming in, we opted to make our favorite sweet pickles.  For many years, we have been making this special recipe and giving them as gifts at Christmastime.  Now we are about to let you in on a big secret recipe that has stayed within the walls of our Convent for over 30 years.  Enjoy and Happy Gardening!

“Just to be is a blessing.  Just to live is holy.”  –   Rabbi Abraham Heschel

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
The Convent’s Famous Bread and Butter Pickles
SERVINGS
4-5quart jars
CHANGE SERVING SIZE
quart jars
COOK TIME
10min.
PREP TIME
1hr.
READY IN
11hrs.

Ingredients

Instructions

  1. Thinly slice the onions and cucumbers. Chop the peppers (if adding).
  2. Combine cucumbers, onions, peppers and salt in a large bowl and cover with cracked ice. Mix thoroughly and allow to sit at room temperature for 3 hrs. or until the ice melts. Drain thoroughly but do not rinse.
  3. Combine the remaining ingredients in a large pot and heat just until boiling.
  4. Add the Cucumber and onion mixture and cook just a bit.
  5. Sterilize 5 quart size jars in boiling water.
  6. Add the pickles to the jar, followed by the juice. You may not need all the juice you have.
  7. Seal jars and process in a water bath.