7 lbs. pears, peeled, cored and chopped fine
1/2 c. water
1/2 c. white wine vinegar
1 lb. golden raisins
1 lb. dried currants
1 c. chopped walnuts
1 c. light brown sugar
1 lemon
1 c. orange marmalade
1/4 c. cointreau or Grand Marnier
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. mace
1/2 tsp. ground ginger
1/2 tsp. ground allspice

Place pears in large, non-reactive saucepan. Stir in water and vinegar; bring to gentle bubble. Stir in raisins, currants, walnuts and sugar. Remove zest from lemon and cut it into thin strips. Squeeze the juice from lemon and add to mixture with zest.

Stir in rest of ingredients and simmer, uncovered, for 1 1/2 hours or until mixture has thickened to relish-like consistency. Cool, then refrigerate or freeze for later use. To can, ladle hot mixture into hot 1-quart jars, leaving 1/4 inch headroom. Seal jars and process 25 minutes in boiling water. Makes 4 quarts. Makes great pies and cakes.