** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bring 2 cups water to boil in heavy large saucepan.
2. Add raisins. Remove from heat and let stand 15 minutes.
3. Drain, reserve 1/2 cup water. Pour 1/2 cup raisin water into same saucepan.
4. Add sugar and white wine vinegar and stir over med-low heat until sugar dissolves.
5. Increase heat and boil without stirring until syrup turns golden brown, brushing down sides of pan with wet pastry brush.
6. Remove from heat. Mix in orange juice, orange peel and fresh ginger.
7. Add cranberries and cook until they pop, about 5 minutes.
8. Stir in raisins, chopped pears and toasted almonds and cook 1 minute.
9. Cover and refrigerate chutney until well chilled.
10. Can be made 2 days ahead of time; keep refrigerated.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges, Vinegar allergies.
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