Recipe

Method

1. Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes

2. Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well

3. Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour

4. Put chutney into clean jar with a tight fitting lid and set asside to cool

Cover and refrigerate until ready to serve- Serve at room temperature