Cranberry Shallot Chutney

Course : Chutney
Serves: 24
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3 cups fresh cranberries
2 large tart apples, peeled -- cored and chopped
1 1/4 cups packed brown sugar
1/3 cup raspberry vinegar
1/2 cup golden raisins
1/4 cup candied ginger -- finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
1 teaspoon zest of one orange -- finely shredded
2 small shallots -- minced
3/4 cup chopped walnuts or pecans -- toasted

Preparation / Directions:

Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.

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