1 1/2 c. sugar
1 1/2 c. water
1 lb. fresh cranberries
1 c. golden raisins
1/2 c. red wine vinegar
1 1/2 tsp. curry powder
2 tbsp. dark molasses
2 tbsp. fresh grated ginger
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. Tabasco sauce

1. Bring the sugar and water to a boil in a large non-aluminum saucepan over high heat. Lower the heat and simmer for 5 minutes. Place the cranberries in a colander and rinse under cold water, pickling them over to discard any twigs or broken berries.

2. Add the cranberries to the pan and cook until the skins begin to pop, about 5 minutes. Add the remaining ingredients to the pan and cook for 15 minutes over low heat, stirring occasionally, or until the mixture begins to thicken.

3. Ladle the chutney into sterilized jars, and refrigerate until ready to use. Makes 2 pints.

NOTE: The chutney will keep up to two months in the refrigerator.