Cranberry and Raisin Chutney

* Exported from MasterCook *

Cranberry and Raisin Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Water
1 cup Raisins
1 1/2 cups Sugar
2 tablespoons White wine vinegar
1 cup Orange juice
2 tablespoons Matchstick-size orange peel
2 tablespoons Matchstick-size ginger
2 12 oz. pkges cranberries
2 small Pears, peeled, cored -- chopped
1 cup Toasted slivered almonds

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

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