Cranberry Chutney from Gourmet Magazine, November 1982

Name: Cranberry Chutney from Gourmet Magazine, November 1982
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.)

barbarasevde.com

Cranberry Chutney recipe from Gourmet Magazine, November 1982, by Barbara Sevde. A classic flavor combination perfect for holidays and special occasions.

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Cheesecloth
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Peeler
Measuring cup
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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.)