Instructions: In large stainless steel or enameled saucepan combine the preserves, the vinegar, the sugar, the curry powder, the ginger, the cheesecloth bag, and 1 1/2 cups water and bring the liquid to a boil, stirring until the sugar is dissolved. Add the lime, the pear, and the apple and simmer the mixture for 10 minutes. Add the cranberries and the raisins and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thick. Remove the pan from the heat, stir in the walnuts, and discard the cheesecloth bag. Transfer the mixture to a ceramic or glass bowl, let it cool, and chill it, covered, overnight to allow the flavors to blend.

Serving Ideas: Serve the chutney with poultry, game, or pork.

NOTES: Makes 4 cups.

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