Cranberry-Almond Chutney

• 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

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.

butter, brown sugar, almonds, red onions, sherry vinegar, cranberries, apple cider vinegar, orange juice, gingerroot, salt, black pepper, lemon curd

Taken from www.kraftrecipes.com/recipes/cranberry-almond-chutney-111569.aspx (may not work)