Recipe: Cranberry and Raisin Chutney

Cranberry and Raisin Chutney
rec.food.recipes/Frank Butcher/2002

2 cup water
1 cup raisins
1 1/2 cups sugar
2 Tbsp white wine vinegar
1 cup orange juice
2 Tbsp matchstick size orange peel
2 Tbsp matchstick size ginger root
2 (12 oz) packages whole cranberries
2 small pears - peeled, cored and 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 1/2 cup water.

Pour 1/2 cup raisin water into same saucepan. Add sugar and white wine vinegar and stir over medium-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.