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Strawberry Chutney

1/2 cup golden raisins
1/2 cup firmly packed dark brown sugar
1/2 cup strawberry preserves
1/2 cup strawberry wine vinegar
1/2 cup fresh orange juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon curry powder
1 medium navel orange
4 cups whole strawberries, hulled and diced
1/2 cup sliced almonds

1. Combine the first 8 ingredients in a large nonaluminum saucepan; bring to boil. Cook, uncovered, over medium heat 15 minutes or until slightly thickened and syrupy, stirring frequently. Add strawberries; reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in almonds.
2. Spoon into a bowl; cover and chill. Serve with nonfat or light cream cheese and gingersnaps. Garnish with strawberry fans, if desired.

Makes 3 1/4 cups.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.

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