Pear chutney.



200g soft brown sugar

200ml cider vinegar

100ml pear cider

1 star anise

1 tsp ground cumin

2 red onions, finely chopped

1 tsp grated ginger 

10 firm conference pears peeled and chopped into bite-sized pieces

2 red chillies deseeded and finely chopped

50g sultanas




Put the sugar, cider vinegar, cider, star anise, cumin, red onions and ginger into a large saucepan and bring it to the boil.

Then add the pears and chillies and gently simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas and remove from the heat. Once cooled it can be put into jars and enjoyed straight away with a variety of cheese and cold meat.