Cranberry-Almond Chutney

Ingredients

• 1-1/2 cups butter
• 3/4 cup brown sugar
• packed
• 2 cups sliced almonds
• 1 gal. red onions
• sliced
• 2 cups sherry vinegar
• 1 qt. dried cranberries
• 2-2/3 cups Heinz Apple Cider Vinegar
• 2 cups orange juice
• 2 Tbsp. gingerroot
• peeled
• grated
• 2 tsp. salt
• 1 tsp. black pepper
• 2 cups lemon curd Safeway 4 ct For $5.00 thru 02/09

Instructions

1. Melt butter in large skillet on medium heat.
2. Stir in sugar and nuts; cook 3 to 4 min.
3. or until nuts are golden brown, stirring frequently.
4. Add onions; saute 4 min.
5. Add sherry vinegar; cook until evaporated, stirring occasionally.
6. Stir in cranberries, cider vinegar, orange juice, ginger, salt and pepper; simmer on low heat 15 min.
7. or until liquid is reduced by 3/4, stirring occasionally.
8. Stir in lemon curd.
9. Add up to 3/4 cup (175 mL) water (or up to 3 Tbsp.
10. [45 mL] water for trial recipe) if needed for desired consistency.
11. Cook on low heat 4 to 5 min.
12. or until slightly thickened, stirring occasionally.
13. Serve warm.