Yield: 6 Cups
|2 tablespoons||White wine vinegar|
|1 cup||Orange juice|
|2 tablespoons||Matchstick-size orange peel|
|2 tablespoons||Matchstick-size ginger|
|2 \N||12 oz. pkges cranberries|
|2 smalls||Pears, peeled, cored, chopped|
|1 cup||Toasted slivered almonds|
Bring 2 cups water to boil in heavy large saucepan. Add raisins.
Remove from heat and let stand 15 minutes. Drain, reserve ½ cup water.
Pour ½ 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@... (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500