*  Exported from  MasterCook  *

                        CRANBERRY & RAISIN CHUTNEY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Relishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Water
   1       c            Raisins
   1 1/2   c            Sugar
   2       tb           White wine vinegar
   1       c            Orange juice
   2       tb           Matchstick-size orange peel
   2       tb           Matchstick-size ginger
   2                    12 oz. pkges cranberries
   2       sm           Pears, peeled, cored,
                        -chopped
   1       c            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 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
 


                   - - - - - - - - - - - - - - - - - -