Cranberry Chutney with Fennel and Golden Raisins
Appears in Cook's Illustrated November/December 2011
WHY THIS RECIPE WORKS
There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar,...