Apple Chutney
This Apple Chutney with the Cranberry-Garlic Chutney and the Corn Chutney pairs nicely
with roasted beef tenderloin and roasted pork tenderloin.

6 very tart apples
6 pears (not fully ripened)
2 cups cider vinegar
2 cups sugar
1/4 pounds seedless raisins
1/2 head of garlic, peeled & chopped
3 inches gingerroot, peeled & chopped
  (about 1/4 cup chopped)
4 teaspoon pickling salt
pinch cayenne pepper

Peel, quarter, core and chop apples and pears.

In a large (non-corrosive) kettle, mix all ingredients and bring to a boil.  Simmer until the apples and pears are transparent.  If necessary, add a little more vinegar. Taste and add sugar and cayenne as desired.

Spoon into hot jars and seal. Cool, store and refrigerate.