JULIA CHILD'S CRANBERRY CHUTNEY

Makes about 1 quart

You can make chutney out of almost anything, it seems--mangoes, peaches, apricots--and it all has a sweet-and-sour taste.

I made minor changes to the original recipe. Sauté 1 small onion (or ½ a Vidalia onion) in olive oil to caramelize. Once caramelized, add ½ cup of water, 1/3 cup Splenda dark brown sugar, ¼ cup Splenda white sugar. Simmer for 30 minutes. Then stir in ½ cup of cider vinegar, 1 tart apple (peeled, seeded and diced – I used a Granny Smith apple), ¼ tsp of salt, 1 teaspoon fresh grated ginger, ¼ teaspoon of nutmeg and the grated rind of 1 orange. Simmer ½ hour longer. Stir in 12 ounces or 1 lb. of cranberries (washed and picked over) as well as the strained juice from the orange. Boil slowly for about 10 minutes. (I did not use the currants). Correct seasoning, adding sugar if too sour. Let cool on the counter and then cover and refrigerate.

Original Recipe: For about 1 quart of cranberry chutney, simmer 1 cup of sliced onions for 30 minutes in a 3-quart saucepan with 1 cups of water, 3/4 cups of dark brown sugar and 1/2 cups of white sugar. Then stir in 3/4 cups of cider vinegar, 2 tart apples (peeled, seeded and diced) 1/2 teaspoon of salt, 1 teaspoon of fresh grated ginger, 1/2 teaspoon each of mace and curry powder and the grated rinds of 2 oranges. Simmer 1/2 hour longer, then stir in 1 pound (1 quart) of cranberries (washed and picked over,) 1/2 cup of currants (small black raisins) and the strained juice of the 2 oranges. Boil slowly for about 10 minutes, or until the cranberries burst. Correct seasoning, adding sugar if too sour--but it should not be sweet.