Chutney needs time to rest to acquire its best flavor. So right now I am making cranberry chutney for Thanksgiving dinner. I didn't follow the recipe 100%, but it has all the usual flavors: cranberries (of course), citrus, cider vinegar, spices, and dried fruit -- golden raisins and apricots. As I'm writing, it's starting to turn a beautiful deep wine red and to get nice and thick as it simmers.
For recipe see Chutney Recipes.
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