*  Exported from  MasterCook  *
 
                            Spiced Fruit Chutney
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Condiment
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Cider vinegar
    1      medium        Onion -- finely chopped
      1/2  cup           Water
    1      tablespoon    Ground ginger
    2      teaspoons     Grated orange peel
    1 1/2  teaspoons     Salt
      1/2  teaspoon      Cinnamon
    1                    Garlic clove -- minced
      1/4  teaspoon      Dried red pepper flakes
    3      cups          Firmly packed golden brown -- sugar
    2      small         Bartlett pears -- cored and
 					
    1      large         Granny Smith apple -- cored
                         diced
    2      cups          Cranberries
      1/2  cup           Dried currants
 
 I found this excellent recipe for chutney the other day.  It uses cranberries for
those folk that were looking for cranberry recipes not too long ago.  I think
this is better than Major Gray’s chutney... but then, whadoo I know? 
   Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. 
 Bring to a boil, stirring frequently.	Reduce heat to low and cook for 15
 minutes, stirring occasionally.
 
   Add sugar, pears, apple, cranberries and currants and stir until sugar
 dissolves.  Cook until fruits are soft and liquid thickens slightly, stirring
 occasionally, about 1 hour.  Cool to room temperature (chutney will thicken more
 as it cools).	Cover and refrigerate.
 Bring to room temperature before serving.
 
  Bon Appetite, December, 1989. Page 76.
 
  Posted by Stephen Ceideburg Feb 17 1990.
 
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