Preparation / Directions:
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.