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When you have people skipping the turkey seconds and going back for the chutney by itself, you know you have a winner. I find regular cranberry sauce much too sweet, but this is a nice balance of sweet and savory, and not overly tart or spicy.The original was from an old Gourmet magazine, but I have made substantial modifications. This recipe makes a lot, but it keeps well in the fridge or may be canned using the water bath method.
- 3⁄4 cup apple cider vinegar
- 1 cup water
- 1 1⁄2 cups light brown sugar, packed
- 2 small onions, chopped
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 1 teaspoon dried orange peel
- 1 lemon, juice of
- 1 apple, peeled and chopped
- 1⁄2 cup golden raisin
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup walnuts, chopped
- 2 (12 ounce) packages fresh cranberries (about 6 cups)
- Combine ingredients up to and including the lemon juice in a large saucepan and bring to a simmer, stirring until sugar is dissolved.
- Add the apple, raisins, and 3 cups of the cranberries and simmer the mixture, uncovered, stirring occasionally, for up to 30 minutes, until thickened.
- Add another 2 cups cranberries and the apricots and simmer for an additional 5-10 minutes, stirring.
- Finally, add the last of the cranberries and the walnuts and simmer an additional 5-10 minutes.
- Remove from heat. At this point you can either cool and chill it or put it into sterilized Mason jars and can it.
- The gradual adding of the cranberries gives you a more interesting texture in that not all of them are cooked down completely.