Cranberry Chutney

1. 1

   Put raisins in a bowl, add the Calvados and set aside at least 1 hour.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Spread pecans on a baking sheet and toast 10 to 15 minutes in oven.

4. 4

   Let cool and chop coarsely.

5. 5

   In a heavy saucepan, combine the sugar and orange juice.

6. 6

   Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop.

7. 7

   Add the remaining ingredients, including the raisins in Calvados and the pecans.

8. 8

   Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes.

9. 9

   Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.