Title: Fall Fruit Chutney - Sl 10/97
Categories: Condiment Fruit Relish
Yield: 2 Cups

2	tb	Walnuts; chopped
2	c	Cranberries, fresh or frozen
1/4	c	Brown sugar; firmly packed
1/2	c	;water
2	tb	Apple cider vinegar
1		Bosc pear; chopped
1/2		Granny Smith apple; chopped
1/2	c	Celery; chopped
3	tb	Golden raisins
1 1/2	ts	Fresh ginger; grated
1	ts	Ground cinnamon
1 1/2	ts	Orange rind; grated

: Bake walnuts in a shallow pan at 350 F degrees for 5 minutes or until toasted.

: Bring cranberries, brown sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat; boil, stirring often, 3 minutes or until cranberries pop. Stir in walnuts, vinegar, and next 6 ingredients; reduce heat, and simmer 20 minutes or until apple and pear are soft. Remove from heat; stir in orange rind. Cover and chill. Yield: 2 cups.

Per 1/4-cup serving: 71 calories, 1.4g fat, 0mg cholesterol, 9mg sodium. Patricia Agner of South Carolina, in October, 1997 "Southern Living". Typos by Jeff Pruett.

From: Jeff Pruett Date: 10-23-97 (18:09) The Once And Future Legend (1) Cooking

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