Golden Saffron Pear Chutney

Makes 2 - 1lb jars
2 cooking apples, peeled, cored & grated
0.33 lb onions, peeled & finely chopped
0.33 lb golden sultana raisins
4 oranges, juice and zest of
0.66 lb light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon cayenne pepper
3 pinches saffron strands
2 teaspoons salt
0.11 lb fresh gingerroot, grated
1 1/3 cup white wine or 1 1/3 cup cider vinegar
1.65 lb pears, peeled, cored and roughly chopped
0.77 lb tomatoes, roughly chopped

1. Put all the ingredients into a large preserving pan, except
the pears and the tomatoes - leave them to one side for now.
2. Simmer for about 30 - 45 minutes - stirring all the time
until the mixture is reduced and syrupy.
3. (It should be thick enough to coat the back of a spoon and not be too runny.).
4. Add the pears and the tomatoes and continue to cook for 15-20 minutes,
or until the pears are just soft.
5. Pour into hot and sterilised jars - seal and then store the
chutney in a cool, dark place.
6. It is better eaten after 1-2 months.
7. This chutney keeps for up to 2 years.