Cranberry Chutney from Gourmet Magazine, November 1982 | Barbara Sevde

Ingredients

• ½ cup apricot preserves
• ½ cup cider vinegar
• ½ cup firmly packed dark brown sugar
• ¾ teaspoon curry powder
• ½ teaspoon ground ginger
• Cheesecloth bag containing 3 inch cinnamon stick and 6 whole cloves
• 1 lime blanched in water for 2 minutes, seeded and chopped
• 1 firm pear, peeled, and diced
• 1 apple, peeled, and diced
• 3 cups cranberries (thawed if frozen) picked over
• ½ cup raisins
• ½ cup chopped walnuts (crushed into small pieces – or you can buy them chopped.)