I've made this recipe twice in the last five days--the first for Thanksgiving day, the second for the endless leftovers. The first time I made it, my pantry stocks forced me to make some alterations because I was unwilling to endure another trip to the grocery store the day before Thanksgiving. I ended up using nutmeg instead of clove and black raisins instead of golden. I must say, I loved this chutney! It had a spicy (not hot, mind, but spice-filled, if that makes sense) and rich flavor that screamed autumn. The second time I made it, I followed the recipe as stated. I wasn't certain I would like the second batch as much but I let it cool in the refrigerator over night and the flavors really developed. Indeed, I enjoyed the second batch as much the first. I did prefer the clove to the nutmeg but there was for me no demonstrable flavor difference between the different types of raisins; though, the golden raisins did provide a more visually pleasing contrast to the cranberries than the black. I choose this recipe over others because it was straight forward and there wasn't a lot of prep work involved (I loathe chopping). I'm glad I chose this recipe and I've no doubt I'll be making this chutney for years to come!
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I've made this recipe twice in the last five days--the first for Thanksgiving day, the second...