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Cranberry Chutney
1/2 cup apricot preserves
1/2 cup cider vinegar
1/2 cup dark brown sugar, firmly packed
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
cheesecloth bag containing 3-inch cinnamon stick and 6 whole cloves
1 lime (blanched in boiling water 2 mins), seeded and, finely chopped
1 pear (firm), peeled and diced
1 apple, peeled and diced
3 cups cranberries, thawed if frozen
1/2 cup raisins
1/2 cup walnuts, chopped
In large stainless steel or enameled saucepan combine the preserves,
the vinegar, the sugar, the curry powder, the ginger, the cheesecloth
bag, and 1 1/2 cups water and bring the liquid to a boil, stirring
until the sugar is dissolved. Add the lime, the pear, and the
apple and simmer the mixture for 10 minutes. Add the cranberries
and the raisins and simmer the mixture, stirring occasionally, for
20 to 25 minutes, or until it is thick. Remove the pan from the
heat, stir in the walnuts, and discard the cheesecloth bag. Transfer
the mixture to a ceramic or glass bowl, let it cool, and chill it,
covered, overnight to allow the flavors to blend.
Makes 4 cups.
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Chutney 02