Cranberry Lime Chutney

We've been clearing out a bit, and I came across a box file full of my old American magazines. A copy of Cuisine, from December 1984, not only had full-page ads for cigarettes, but also some interesting recipes. This Cranberry Lime Chutney was a reader request from Rooney's restaurant in Rochester NY, where it was served with mesquite-grilled mallard breast. It's really simple, just put all the ingredients in a heavy pan, boil, simmer, stirring, until thick, which should take about 45 minutes. It looks like a proper preserving chutney, there's enough sugar and acid in there, it would certainly keep a while in a sealed jar in the fridge. They suggest that you could serve it warm.

  • 2 cups fresh cranberries
  • 2/3 cup dark brown sugar
  • 1 large orange, peeled, pith removed, cut into 1/4 inch slices
  • 1 tablespoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 1 medium tart apple (Granny Smith) peeled, cored and coarsely chopped
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp dry mustard
  • 1/8 tsp ground allspice

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