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Date Posted: 00:07:28 10/24/02 Thu
Author: S
Subject: Cranberry Chutney

1 1/2 cups walnut pieces,toasted
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 lb.cranberries
1/2 tsp.salt
1 cup golden raisins
1/4 tsp.cayenne pepper
1 small red onion,sliced
1/2 tsp.ground ginger
1/2 cup orange marmalade
1 cinnamon stick
1/2 cup orange juice
1 bay leaf
2 tbsp.orange zest
1/3 cup white wine vinegar

In a pressure cooker,combine walnuts,cranberries,raisins, onion,
marmalade,orange juice,zest,vinegar,sugars, salt,and spices.Stir
well.
Secure lid.Over high heat,develop steam to medium pressure. Reduce
heat to
maintain pressure and cook 5 minutes.Release pressure according to
manufacturer's directions.Remove lid.

Remove cinnamon stick and bay leaf from chutney. Stir well. Pour hot
chutney
into a sterilized jar with lid. Store airtight in refrigerator up to 3
to 4
weeks. Makes 8 cups.

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