24 ounces apricot preserves
¾ cup raspberry vinegar, or ¾ cup white distilled vinegar plus 1 ½ tsp raspberry preserves
A pinch of salt
¼ tsp ground cloves
¼ cup Grand Marnier
2 bags fresh cranberries, nasty ones discarded
½ cup finely chopped crystallized ginger
1 ¼ cups dried tart cherries
In
a large, heavy-bottomed saucepan, combine the apricot preserves,
raspberry vinegar (or vinegar and raspberry preserves), salt, cloves,
and Grand Marnier. Stir to mix, and place over medium-high heat. Bring
the mixture to a boil, and continue to cook – it will bubble
aggressively, and you should stir regularly to keep it from scorching –
for about 10-15 minutes, or until it has thickened slightly. Reduce the
heat to medium, add the cranberries, and cook until they are soft but
not popped. [I know that they’re ready when I hear one or two of them
pop; that’s a good indicator that most of them must be getting pretty
soft.] Add the ginger and cherries, stir well, and remove from the heat.
Cool completely before serving. The chutney will thicken considerably
as it cools.
Happy Thanksgiving!
