Recipe - Cranberry Shallot Chutney

3 cup Fresh cranberries
2 lg Tart apples, peeled, cored
and chopped
1 One fourth cup Packed brown sugar
1/3 cup Raspberry vinegar
One half cup Golden raisins
One fourth cup Candied ginger, finely
chopped
One half teaspoon Salt
One half teaspoon Curry powder
1 Orange, zest of, finely
shredded
2 Shallots, minced
Three fourths cup Chopped walnuts or pecans,
toasted (optional)

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.

NOTES : Ideal for the holiday season, this ruby chutney with its intriguing
Indian aroma complements roast turkey, pork loin, and duck. West Coast
cookbook author Beth Hensperger adds a spoonful to a slice of pate or
savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/]
October 28, 1996 MC formated 102996 by rooby@shell.masterpiece.com
Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MCRecipe
Digest V1 #528 by "Rooby" MsRooby@sprintmail.com on Mar 20, 1997