Wayne Boatwright > wrote in
:

> Dog3 <dognospam@adjfkdla;not> wrote in
> 4:
>
>> Wayne Boatwright >
>> :
>>> Michael, maybe you didn't see the entire recipe. It has 1-1/2 cups
>>> of brown sugar in it.
>>>
>>
>> I must not have. All I was was cranberries and oranges. Brown sugar
>> sounds terrific. I'm gonna try it.
>>
>> Michael
>
> Wait! You didn't get nearly all the recipe. It's really good, so I
> can't help but make sure you have the whole thing:
>
>
> * Exported from MasterCook *
>
> Cranberry-fig Chutney
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Fruits Relishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 c Cranberries, coarsely
> - chopped
> 1 lg Navel orange, quartered,
> - finely chopped
> 1 sm Onion, finely diced
> 1/2 c Dried currants
> 5 Dried figs, finely snipped
> - calamyrna or black mission
> 1/2 c Walnuts, coarsely broken
> - and toasted
> 2 tb Whole yellow mustard seed
> 1 One-inch knob ginger root,
> - peeled and finely shredded
> 2 tb Cider vinegar
> 3/4 c Bourbon or Scotch whiskey
> - (optional)
> 1 1/2 c Light brown sugar
> 2 ts Ground cinnamon
> 1 t Freshly ground nutmeg
> 1/2 ts Ground cloves
> 1/2 ts Salt
> 1/8 ts Cayenne pepper
>
> Combine cranberries, orange, onion, currants, figs, toasted walnuts,
> mustard seed, shredded ginger, vinegar and whiskey in 4-quart
> saucepan.
>
> Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne
> pepper in small bowl and mix thoroughly.
>
> Add dry ingredients to saucepan and stir to combine. Heat to a slow
> boil. Simmer 25-30 minutes, stirring frequently. Cool and
> refrigerate up to 2 weeks. Can be frozen up to 1 year.
>

Thanks Wayne. Sounds great there is just the 2 of us so I won't make it
this year. I'm not in the frame of mind for a huge T-day bash and the kids
will both be in NY.

Michael