Cranberry & Raisin Chutney Recipe

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Cranberry & Raisin Chutney Ingredients

2 cup water
1 cup raisins
1 1/2 cup sugar
2 tbsp white wine vinegar
1 cup orange juice
2 tbsp matchstick-size orange peel
2 tbsp matchstick-size ginger
2 12 oz. pkges cranberries
2 small pears, peeled, cored, chopped
1 cup toasted slivered almonds

A Recipe for
Cranberry & Raisin Chutney

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Eat little, sleep sound.
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
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Cranberry & Raisin Chutney

Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

Cranberry & Raisin Chutney Directions

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 Submitted By
BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21
NOV 95 114439 -0500

Serves: 6

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Cranberry & Raisin Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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