Cranberry Chutney
David Silver, Second
Helpings [448 Ninth St. between Seventh and Eighth avenues, (718)
965-1925]
1 cup water
3 ounces cider vinegar
5 3/4 ounces dark brown sugar
3/4 tablespoon curry powder
1/3 teaspoon fresh ginger – finely chopped
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/3 teaspoon ground cinnamon
2 lemons – zest skin, discard white pith, dice flesh into 1/4-inch
cubes
2 oranges – zest skin, discard white pith, dice flesh into 1/4-inch
cubes
1 Granny Smith apple – peeled, seeded and diced into 1/4-inch
cubes
1 quart fresh or frozen cranberries
1/3 cup raisins
Combine all ingredients in a non-reactive saucepot (stainless
steel or enamel). Bring to a boil over medium heat. When mixture
comes to a boil, lower heat and simmer slowly for 15 to 20 minutes.
This chutney can be prepared up to three days ahead. Serve at
room temperature or chilled.
