*  Exported from  MasterCook  *
 
                        Cranberry and Raisin Chutney
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Water
    1      cup           Raisins
    1 1/2  cups          Sugar
    2      tablespoons   White wine vinegar
    1      cup           Orange juice
    2      tablespoons   Matchstick-size orange peel
    2      tablespoons   Matchstick-size ginger
    2                    12 oz. pkges cranberries
    2      small         Pears, peeled, cored -- chopped
    1      cup           Toasted slivered almonds
 
 Bring 2 cups water to boil in heavy large saucepan.
 Add raisins. Remove from heat and let stand 15 minutes.  Drain, reserve 1/2 
 cup water.
 
  Pour 1/2 cup raisin water into same saucepan.  Add sugar and white wine 
 vinegar and stir over med-low heat until sugar dissolves.  Increase heat and 
 boil without stirring until syrup turns golden brown, brushing down sides of 
 pan with wet pastry brush.
 Remove from heat.  Mix in orange juice, orange peel and fresh ginger.  Add 
 cranberries and cook until they pop, about 5 minutes.  Stir in raisins, 
 chopped pears and toasted almonds and cook 1 minute.  Cover and refrigerate 
 chutney until well chilled. Can be made 2 days ahead of time; keep 
 refrigerated.
 
  Source:  Bon Appetit  Dec. 1991
 
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