Harvest Fruit Chutney

Name: Harvest Fruit Chutney
Yield: Makes 5 cups
Cuisine: United States
Ingredients: ½ cup firmly packed dark brown sugar; ½ cup cider vinegar; 1 teaspoon curry powder; 2 tablespoons chopped crystallized ginger; 1 cinnamon stick and 6 whole cloves, wrapped in a double thickness of cheesecloth and tied; 1 cinnamon stick and 6 whole cloves, wrapped in a double thickness of cheesecloth and tied; 1 lime, blanched in boiling water for 2 minutes, then seeded and chopped; 1 lime, blanched in boiling water for 2 minutes, then seeded and chopped; ½ cup raisins; ½ cup apricot preserves; ¼ cup brandy; 1 firm pear, peeled and seeded; One 12-ounce package (3 cups) fresh or frozen cranberries; One 12-ounce package (3 cups) fresh or frozen cranberries; ½ cup chopped walnuts

Preparation info

Makes
5
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This unusual condiment is the creation of Lois Jamart, a talented San Francisco cook. It goes well with turkey and other meats, warm or cold. It keeps for months in the refrigerator.

Ingredients

½ cup raisins
¼ cup brandy
½ cup

Americas
United States
San Francisco
Dinner
Condiment
Gluten-free
Vegan

Method

Soak the raisins in the brandy for 2 to 4 hours.
In a large saucepan, combine the preserves, vinegar, sugar, ginger, curry powder, and the seasoning bag. Stir until the sugar is dissolved.
Add the lime and pear. Simmer over medium heat for 10 minutes. Add the cranberries and brandy-soaked raisins. Simmer, stirring occasionally, for 2