Cranberry Raisin Chutney
Ingredients| 2 cup water 1 cup raisins 1 1/2 cup sugar 2 tbsp white wine vinegar 1 cup orange juice 2 tbsp matchstick-size orange peel 2 tbsp matchstick-size ginger 2 12 oz. pkges cranberries 2 small pears, peeled, cored, chopped 1 cup toasted slivered almonds |
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Bring 2 cups water to boil in heavy large saucepan. Add raisins.
Remove from heat and let stand 15 minutes. Drain, reserve 1/2 cup
water.
Pour 1/2 cup raisin water into same saucepan. Add sugar and white
wine vinegar and stir over med-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup turns golden
brown, brushing down sides of pan with wet pastry brush. Remove from
heat. Mix in orange juice, orange peel and fresh ginger. Add
cranberries and cook until they pop, about 5 minutes. Stir in
raisins, chopped pears and toasted almonds and cook 1 minute. Cover
and refrigerate chutney until well chilled. Can be made 2 days ahead
of time; keep refrigerated.
Source: Bon Appetit Dec. 1991 Submitted By
[email protected] (BRIAN MACFARLANE) On TUE, 21
NOV 95 114439 -0500
Servings:
6
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