Cranberry & Raisin Chutney Recipe
Yield: 6 CupsRecipe by luhu.jp
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,
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
Source from luhu.jp
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
Source from luhu.jp
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