Makes 2 cups (about 6 servings).
Good accompaniment to various main courses, such as Neat loaf
or Tofu shepherd's pie.
Put in medium large saucepan:
2 1/2 cups fresh or frozen cranberries
1/4 cup plus 2 T. water
1/3 cup sherry
3 T. orange juice
zest of 1/4 orange
1/2 T. balsamic vinegar
2 T. honey
4 T. brown sugar (or more, if less tartness is preferred)
1/4 tsp. cinnamon
1/8 tsp. salt
1/16 tsp. nutmeg
1/16 tsp. ground cloves
On medium heat, stirring occasionally, cook until sugar
is dissolved (a few minutes).
Bring to a low simmer, cover, and cook for about 5 minutes.
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Add, continue to simmer, uncovered, stirring occasionally, until mixture resembles chunky jam (about 20 to 30 minutes) :
1/4 cup dried apple slices, coarsely chopped
1/4 cup dried currants
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Remove from heat and stir in:
1 tsp. balsamic vinegar
1/4 cup pecans, lightly toasted and chopped
Add a little more water (a small amount at a time), if you want the chutney to be less thick.
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