Holiday Cranberry Chutney

By ASurek

Ingredients

• 1/2 cup cider vinegar
• 2 1/4 cups light brown sugar
• 3/4 teas curry powder
• 1/2 teasp. Ground ginger
• 1/4 teasp ground cloves
• 1/4 teasp allspice
• 1/2 teasp cinnamon
• 1 1/2 cups water
• 2 lemons, rind grated finely, pith discarded and fruit cut into small sections
• 2 navel oranges (same as lemon)
• 1 tart apple, peeled and coarsely chopped
• 6 cups fresh cranberries
• 1/2 cup golden raisins
• 1/2 cup dried apricots (cut up)
• 1/2 cup chopped pecans

Preparation

Step 1

1. In a large saucepan combine vinegar, sugar, curry, ginger, cloves, allspice, cinnamon, & water. Bring to boil, stir till sugar is dissolved (3-4 min). Add lemon sections & apple – reduce heat – simmer 10 min.
2. Add 3 cups of the cranberries, the raisins and apricots and simmer stirring occasionally, til thickened, about 35 minutes. Add another 2 cups cranberries and simmer 10 min. more. Add remaining cup cranberries and pecans and simmer the mixture for 15 min. longer.
3. Remove the pan from heat, pout chutney into a bowl and let cool. Chill overnight or up to two weeks. Yield 6 cups.