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Cranberry Chutney
From The Yellow Farmhouse Cookbook, by Christopher Kimball

I am not a big fan of uncooked relishes or chutneys for the holidays. Some recipes call for throwing everything into a food processor, including whole oranges, pulsing, and that's it. Cooking blends the flavors and also dissolves the sugar. I also have browned the onion in this recipe, although I use as little oil and butter as possible to maintain a light, fresh taste to the chutney.


2 tsp vegetable oil
1 tsp unsalted butter
1 medium onion, diced (about 1 cup)
4 cups cranberries, rinsed and picked over
1-1/4 cups sugar
1/2 cup orange juice
3 Tbsp cider vinegar
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt
Freshly ground black pepper to taste
1/2 cup chopped toasted pecans or walnuts (optional)


1. Heat a 3-quart nonreactive saucepan over medium heat. Add the butter and the oil and, when the foam subsides, add the onion. Cook for 6 to 8 minutes or until the onion is golden brown.

2. Add all of the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes or until all of the berries have popped and the mixture is a uniform color.

Yield: Makes about 1 pint

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