Piquant Pear Chutney

Drain and dice one 29-ounce can of Bartlett pears and reserve 1/2 cup of the syrup.

Then combine the diced pears, the reserved Syrup, 1 cup of golden raisins, 3/4 cup of honey, 1/2 cup of vinegar, the grated peel of 1 orange, 1 tablespoon of chopped crystallized ginger, 1 minced clove of garlic, 1 tablespoon of grated onion, 1/2 teaspoon of salt, 1/4 teaspoon of cinnamon, 1/4 teaspoon of cloves, and 1/8 teaspoon of cayenne pepper.

Cook slowly until thick (about 20 to 30 minutes) while you stir the mixture frequently to prevent it from sticking.

Pour the hot chutney into heated jars (leave 1/4-inch head space), tighten caps, and process 10 minutes in a boiling water bath.

The three 1/2-pint containers that this recipe yields are delicious with chicken or lamb.