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Thread: Cranberry Chutney from Gourmet Magazine, November 1982

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    Cranberry Chutney from Gourmet Magazine, November 1982

    > Ingredients:
    >
    > cup Apricot Preserves
    > cup Cider Vinegar
    > cup firmly packed Dark Brown Sugar
    > teaspoon curry powder
    > teaspoon ground ginger
    > Cheesecloth bag containing 3 inch cinnamon stick and 6 whole cloves
    > 1 lime blanched in water for 2 minutes, seeded and chopped
    > 1 firm pear, peeled, and diced
    > 1 apple, peeled, and diced
    > 3 cups cranberries (thawed if frozen) picked over
    > cup raisins
    > cup chopped walnuts (crushed into small pieces – or you can buy them chopped.)
    >
    >
    > In a large stainless steel or enameled saucepan, combine
    > the preserves, the vinegar, the sugar, the curry powder,
    > the ginger, the cheesecloth bag, and 1 cups water and
    > bring the liquid to a boil, stirring until the sugar is
    > dissolved. Add the lie, the pear, and the apple and
    > simmer the mixture for 10 minutes. Add the cranberries
    > and the raisins and simmer the mixture, stirring
    > occasionally, for 20 to 25 minutes, or until thick
    > (that really takes much more than 25 minutes – usually
    > 45 minutes or a bit more.)
    >
    > Remove the pan from the heat, stir in the walnuts
    > (I crush them to make them small bits. You can put them
    > in a bag or towel and use a rolling pin to smash them.)
    > Discard the cheesecloth or the cinnamon stick and cloves
    > in whatever you put them. Transfer to a a ceramic or
    > glass bowl and chill it, covered, overnight to let the
    > flavors blend. I also fish out the lime rinds.
    Last edited by Chef; March 4th, 2010 at 01:07 AM.

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