Cranberry Chutney

• 13 cup golden raisins
• 13 cup dark raisins
• 23 cup Calvados, warmed
• 1 1/2 cups pecan halves
• 1 cup sugar
• 1 cup fresh orange juice
• 12 ounces fresh cranberries
• Grated zest of one orange
• 1 Granny Smith apple, peeled, cored and coarsely chopped
• 1 large navel orange, peeled, sectioned and coarsely chopped
• 1 pear, peeled, cored and coarsely chopped
• 1/2 cup dried mango or papaya, coarsely chopped
• 1 teaspoon ground cardamom
• 1/4 teaspoon cracked black pepper
• 1 teaspoon grated fresh ginger
• Salt to taste

1. Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
2. Preheat oven to 350 degrees.
3. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven.
4. Let cool and chop coarsely.
5. In a heavy saucepan, combine the sugar and orange juice.
6. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop.
7. Add the remaining ingredients, including the raisins in Calvados and the pecans.
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. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.

golden raisins, dark raisins, calvados, pecan halves, sugar, orange juice, cranberries, orange, apple, orange, pear, mango, ground cardamom, cracked black pepper, ginger, salt

Taken from cooking.nytimes.com/recipes/81 (may not work)