Shallot - Cranberry Chutney

3 cups (12 ounces) fresh cranberries
2 large tart apples, peeled, cored, and chopped
1-1/4 cups packed brown sugar
1/3 cup raspberry vinegar
1/2 cup golden raisins
1/4 cup (1 ounce) finely chopped candied ginger
1/2 teaspoon each salt and curry powder
Finely shredded zest of 1 orange
2 shallots, minced
3/4 cup (3 ounces) chopped walnuts or pecans, toasted (optional)

Place cranberries, apples, brown sugar, raspberry vinegar, raisins, ginger, salt, curry
powder, and shallots in a large saucepan. Bring to a gentle boil and cook uncovered,
stirring occasionally, until thickened, about 20 minutes. If desired, stir in the
walnuts or pecans.

Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks. This ruby
chutney complements roast turkey, pork loin, and duck. You can also add a spoonful
to a slice of pate or savory cheesecake.