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Cranberry & Raisin Chutney

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      Title: CRANBERRY & RAISIN CHUTNEY
 Categories: Relishes
      Yield: 6 Cups
 
      2 c  Water
      1 c  Raisins
  1 1/2 c  Sugar
      2 tb White wine vinegar
      1 c  Orange juice
      2 tb Matchstick-size orange peel
      2 tb Matchstick-size ginger
      2    12 oz. pkges cranberries
      2 sm Pears, peeled, cored,
           -chopped
      1 c  Toasted slivered almonds
 
  Bring 2 cups water to boil in heavy large saucepan. Add raisins.
  Remove from heat and let stand 15 minutes. Drain, reserve 1/2 cup
  water.
  
  Pour 1/2 cup raisin water into same saucepan.  Add sugar and white
  wine vinegar and stir over med-low heat until sugar dissolves.
  Increase heat and boil without stirring until syrup turns golden
  brown, brushing down sides of pan with wet pastry brush. Remove from
  heat. Mix in orange juice, orange peel and fresh ginger. Add
  cranberries and cook until they pop, about 5 minutes.  Stir in
  raisins, chopped pears and toasted almonds and cook 1 minute.  Cover
  and refrigerate chutney until well chilled. Can be made 2 days ahead
  of time; keep refrigerated.
  
  Source:  Bon Appetit  Dec. 1991 Submitted By
  BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21
  NOV 95 114439 -0500
 
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