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Autumn Chutney

Jennifer Gaydos of Akron, Ohio, was the winner of our October 2008 “Favorite Fresh Cranberry Recipes” contest with her cranberry chutney recipe. “This is a recipe that I’ve altered to improve the taste and texture. It has a greater variety of fruit than some chutney recipes,” she wrote.

  • 1 cup fresh cranberries
  • 3/4 cup unpeeled apple, chopped
  • 1/2 cup orange segments, chopped
  • 1/4 cup orange juice
  • 3/4 cup sugar
  • 1/4 cup raisins
  • 1/4 cup pecans, coarsely chopped
  • 2 tablespoons diced celery
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice

In a medium-size saucepan, combine all the ingredients. Bring to a boil and then reduce heat, allowing the chutney to simmer for about 5 minutes, or until the fruits are soft.

For best flavor, refrigerate for one day prior to serving. Chutney can be kept refrigerated for up to one week.

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