Cranberry Chutney

Ingredients

• ⅓ cup golden raisins
• ⅓ cup dark raisins
• ⅔ cup Calvados, warmed
• 1 ½ cups pecan halves
• 1 cup sugar
• 1 cup fresh orange juice
• 12 ounces fresh cranberries
• Grated zest of one orange
• 1 Granny Smith apple, peeled, cored and coarsely chopped
• 1 large navel orange, peeled, sectioned and coarsely chopped
• 1 pear, peeled, cored and coarsely chopped
• ½ cup dried mango or papaya, coarsely chopped
• 1 teaspoon ground cardamom
• ¼ teaspoon cracked black pepper
• 1 teaspoon grated fresh ginger
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    809 calories; 30 grams fat; 2 grams saturated fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 118 grams carbohydrates; 14 grams dietary fiber; 93 grams sugars; 6 grams protein; 387 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 cups

Preparation

1. Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
2. Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
3. In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
4. Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.