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Print this Recipe    Cranberry Chutney

CRANBERRY CHUTNEY

1 1/2 cups toasted walnut pieces
1 pound cranberries
1 cup golden raisins
1 small red onion, sliced
1/2 cup orange marmalade
1/2 cup orange juice
2 tablespoons orange zest
1/3 cup white wine vinegar
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon red (cayenne) pepper
1/2 teaspoon ginger
1 cinnamon stick
1 bay leaf

In a pressure cooker, combine all ingredients. Stir well. Secure
lid. Over high heat, develop steam to medium pressure. Reduce heat
to maintain pressure and cook 5 minutes. Release pressure according
to manufacturer's directions. Remove lid.

Remove cinnamon stick and bay leaf. Stir well. Pour hot chutney
into a sterilized jar with lid. Store airtight in refrigerator up
to 3 or 4 weeks. Makes 8 cups.

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