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CRANBERRY CHUTNEY 
1/2 c. cider vinegar
2 1/4 c. firmly packed brown sugar, or to taste
3/4 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. cinnamon
2 lemons, rind grated, pith discarded and the fruit cut into sections
2 navel oranges, rind grated, pith discarded and the fruit cut into
sections 1 apple, peeled and chopped coarse
6 c. cranberries, picked over
1/2 c. golden raisins
1/2 c. chopped dried apricots
1/2 c. chopped walnuts

In a large saucepan, combine the vinegar, sugar, the spices, and 1 1/2 cups water; bring the liquid to a boil, stirring until the sugar is dissolved. Add the lemon and orange rinds, lemon and orange sections and the apple, and simmer, stirring occasionally for 10 minutes.

Add 3 cups of the cranberries and the dried fruits, and simmer, stirring occasionally for 30-40 minutes, or until it is thickened. Add 2 cups of the remaining cranberries and simmer for 10 minutes. Add the last cup of cranberries and the walnuts, and simmer, stirring, for 15 minutes.

Transfer the chutney to a bowl, let it cool, then chill it, covered, overnight, or for up to 2 weeks. Serve at room temperature. Makes about 6 cups.

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