CRANBERRY-APRICOT CHUTNEY
½ cup apricot preserves
½ cup cider vinegar
½ cup firmly packed dark brown sugar
1 teaspoon curry powder
1 teaspoon ground ginger
1 cinnamon stick
¼ teaspoon ground cloves
1½ cups water
1 lemon, blanched in boiling water for 2 minutes
(seeded and chopped)
2 medium-size green apples
( peeled, cored, and diced)
3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES
½ raisins
½ cup chopped walnuts
In a large non-aluminum saucepan, combine the preserves, vinegar, sugar, and the spices tied in a cheesecloth bag. Add the water and bring the mixture to a slow boil, stirring until the sugar is dissolved. Add the chopped lemon and apples and simmer for 10 minutes. Add the CAPE BLANCO CRANBERRIES and raisins and simmer, uncovered for 25 to 30 minutes, or until thick, stirring occasionally to prevent sticking. Remove the chutney from the heat, discard the cheesecloth bag, and stir in the chopped walnuts. Transfer to hot sterilized jars, filling to within ¼” of the rims. Wipe the rims with a clean damp cloth and seal the jars with the lids. Process the jars for 10 minutes according to canning directions. Cool. Makes 4 cups.
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