Cranberry Chutney

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Title: Cranberry Chutney
Categories: Indian, Condiment, Ceideburg 2
Yield: 1 batch

1 Orange, washed, quartered,
-seeded, coarsely ground
1 md Onion, chopped
1 Package cranberries (12
-ounces, about 4 cups)
1 One-inch knob of fresh
-ginger, shredded
3/4 c Bourbon or Scotch whisky
1/3 c Vinegar
1 1/2 c Brown sugar
1 tb Mustard seeds

If using a processor, process orange chunks for 20 to 30 seconds; add
quartered onion and process just until coarsely chopped.

Combine with remaining ingredients in a heavy saucepan. Bring to a
boil; lower heat and simmer, stirring occasionally, for 25 to 30
minutes.

Flavor will improve after aging for a day or two.

S.F. Chron 11/89.

Posted by Stephen Ceideburg Feb 1 1990.

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