Cranberry Shallot Chutney

Recipe Ingredients

3 cups	279g / 9.8oz	Fresh cranberries
2 cups	292g / 10oz	Tart apples - peeled, cored and (large) chopped
1 1/4 cups	200g / 7.1oz	Packed brown sugar
1/3 cup	78ml	Raspberry vinegar
1/2 cup	80g / 2.8oz	Golden raisins
1/4 cup	36g / 1.3oz	Candied ginger - finely chopped
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Curry powder
		One orange - finely shredded , zest of
2		Shallots - minced
3/4 cup	109g / 3.8oz	Chopped walnuts or pecans - toasted
		(optional)

Recipe Instructions

Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.

Source:
"Chutney and Relishes", by Lou Seibert Pappas

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