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Cranberry Chutney


1 cup Raisins
1 1/2 cups Boiling water
2 cups Sugar
2 tablespoon Vinegar
2 tablespoon Peeled ginger, julienned
2 tablespoon Orange peel, julienned
1 cup Fresh orange juice
6 cups Fresh cranberries
2 sm Tart green apples, Peeled, cored and chopped
1 cup Toasted slivered almonds

Pour boiling water over raisins and let stand 15 minutes. Drain. Bring sugar and vinegar to a boil, stirring to dissolve sugar. Boil until syrup turns a light golden brown, stirring constantly, about 10 minutes. Remove from heat and stir in ginger and orange peel. Add orange juice and bring to a boil, stirring constantly. Add cranberries and cook until they start to pop, about 5 minutes. Add raisins. Mix in apples and almonds. Cool.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.