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Cranberry Chutney

Even people that don't like traditional cranberry sauce like this version. Make it at Thanksgiving. Great hostess gift.

Ingredients

½ cup cider vinegar
2 ½ cups, firmly packed light brown sugar, or to taste
¼ tsp. curry powder
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. cinnamon
2 lemons, rind grated, pith discarded, and the fruit cut into sections
2 navel oranges, rind grated, pith discarded, and the fruit cut into sections
1 apple, peeled and chopped course
6 cups cranberries, picked over
½ cup golden raisins
½ cup chopped dried apricots
½ cup chopped walnuts

Instructions

In a large saucepan combine vinegar, the sugar, the curry powder, the ginger, the cloves, the allspice, the cinnamon, and 1 ½ cups water and bring the liquid to a boil, stirring until the sugar is dissolved. Add the lemon rind, the orange rind, the lemon sections, the orange sections, and the apple and simmer the mixture, stirring occasionally, for 10 minutes. Add 3 cups of the cranberries, the raisins, and the apricots and simmer the mixture, stirring occasionally for 30 to 40 minutes, or until thickened. Stir in 2 cups of the remaining cranberries and simmer the mixture, stirring occasionally for 10 minutes. Stir in the remaining 1 cup cranberries and the walnuts and simmer the mixture, stirring for 15 minutes. Transfer the chutney to a bowl, let it cool, and chill it covered overnight or for up to 2 weeks. Or, if desired, spoon the hot chutney into sterilized Mason type jars.

Serve the chutney at room temperature.

Sent by Kathleen Auzas