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Cranberry-Raisin Chutney

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Makes: 8 servings adjust
Something I dreamed up and have refined over several holiday seasons until it's finally become one of those "must haves" for the holidays.



  • 1 cup Sugar
  • 12 teaspoon Kosher Salt
  • 2 cups Water
  • 2 tablespoons Apple Cider Vinegar

Step 1

Dissolve the salt and sugar into the water and vinegar. Bring to a low boil.


  • 1 package fresh cranberries, about 8-10 oz.
  • 14 cup chopped walnuts
  • 12 cup Golden Raisins

Step 2

Add the fruit and nuts. Return to boil. Reduce heat and simmer, uncovered, stirring occasionally, for about 15 minutes.


  • 14 teaspoon freshly grated nutmeg

Step 3

Grate in the nutmeg and continue to simmer for five more minutes.

Step 4

Place mixture into mold and chill in refrigerator until firmly set.

Step 5

To unmold, run hot water briefly over outside of mold, then place serving plate on top of mold, invert, and firmly tap center of bottom of mold. Note that if your mold has a lot of intricate details it might be wise to use a little non-stick spray before putting the hot mixture into the mold.
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