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Cranberry and Raisin Chutney Recipe
Serves 6
Ingredients: 2 cups water
1 cup raisins
1 1/2 cups sugar
2 tbsp white wine vinegar
1 cup orange juice
2 tbsp matchstick-size orange peel
2 tbsp matchstick-size ginger
2 12-oz pks cranberries
2 small pears, peeled, cored and chopped
1 cup toasted slivered almonds
Instructions: 1. Bring 2 cups water to a boil in heavy, large saucepan.
2. Add raisins.
3. Remove from heat and let stand for 15 minutes.
4. Drain, reserve 1/2 cup water.
5. Pour 1/2 cup raisin water into same saucepan.
6. Add sugar and white wine vinegar and stir over medium-low heat until sugar dissolves.
7. Increase heat and boil without stirring until syrup turns golden brown, brushing down sides of pan with wet pastry brush.
8. Remove from heat.
9. Mix in orange juice, orange peel and fresh ginger.
10. Add cranberries and cook until they pop, about 5 minutes.
11. Stir in raisins, chopped pears and toasted almonds and cook for 1 minute.
12. Cover and refrigerate chutney until well chilled.
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