Fall Fruit Chutney

Ingredients

• 2 tablespoons chopped walnuts
• 2 cups fresh or frozen cranberries
• 1/4 cup firmly packed brown sugar
• 1/2 cup water
• 2 tablespoons apple cider vinegar
• 1 Bosc pear, chopped
• 1/2 Granny Smith apple, chopped
• 1/2 cup chopped celery
• 3 tablespoons golden raisins
• 1 1/2 teaspoons grated fresh ginger
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons grated orange rind

Preparation

1. Bake walnuts in a shallow pan at 350° for 5 minutes or until toasted.
2. Bring cranberries, brown sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat; boil, stirring often, 3 minutes or until cranberries pop. Stir in walnuts, vinegar, and next 6 ingredients; reduce heat, and simmer 20 minutes or until apple and pear are soft. Remove from heat; stir in orange rind. Cover and chill.