Julia Child’s Cranberry Chutney

Makes about 1 quart (950ml)
You can make chutney out of almost anything, it seems--mangoes, peaches, apricots--and it all has a sweet-and-sour taste. ~ Julia Child
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This recipe is presented in the way it was written by Julia.  Straight forward, you can hear her voice as you read through the instructions!


For about 1 quart (950ml) of cranberry chutney, simmer 1 cup (160g) of sliced onions for 30 minutes in a 3-quart saucepan with 1 cup (240ml) of water, 3/4 cups (150g) of dark brown sugar and 1/2 cup (100g) of white sugar. Then stir in 3/4 cups (177ml) of cider vinegar, 2 tart apples (peeled, seeded and diced) 1/2 teaspoon (2.5ml) of salt, 1 teaspoon (5ml) of fresh grated ginger, 1/2 teaspoon (2.5ml) each of mace and curry powder and the grated rinds of 2 oranges. Simmer 1/2 hour longer, then stir in 1 pound (450g) of cranberries (washed and picked over,) 1/2 cup (50g) of currants (small black raisins) and the strained juice of the 2 oranges. Boil slowly for about 10 minutes, or until the cranberries burst. Correct seasoning, adding sugar if too sour--but it should not be sweet.


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