Nectarine Chutney Take some of the tartness out of your traditional cranberry sauce by using apples, as in this chutney. Serve it with Thanksgiving Turkey. It's also a great spread on chicken, turkey or grilled tuna wrap sandwiches. For vegetarian switch, try it on roasted butternut squash, or in a wrap sandwich with Seared Asian Tofu. Makes 3 pints.
	Ingredients: 11/2 to 13/4 pounds firm, ripe, unpeeled nectarines 2 1/2 cups (15-ounce box) packed golden raisins 1/2 pound red onions, diced (about 2 cups) One 2- to 2 1/2-inch cinnamon stick 3 tablespoons (about 2 ounces) grated or finely chopped crystallized ginger or 1/2 teaspoon ground ginger 1/4 teaspoon dried crushed red pepper 1 teaspoon Kosher salt 1/2 teaspoon ground mace 2 cups fresh orange juice 1/2 cup blanched almonds halves or slivers 1/2 cup white wine vinegar or white vinegar 3 hot, sterilized pint jars and lids
	Instructions: 1. Wash, dry and pit nectarines and slice them thinly. Put in a heavy-bottomed, 4-quart saucepan. 2. Add remaining ingredients except almonds. Bring to a boil over medium heat. Reduce heat and boil slowly about 40 minutes. Stir occasionally, then more frequently during the last 15 minutes to prevent sticking. 3. Stir in almonds and boil, stirring, 5 minutes more. Spoon at once into the jars. Seal, cool, and label with the date. Refrigerate at least 1 month before using. Cooking Tip Small quantities of certain canned foods, such as the chutney above, can be made without lengthy processing methods if stored in the refrigerator, or at temperatures in the mid-fifties, such as in a wine cellar, and they can stay perfectly safe for several months. If you feel the need to use a water-processing method, 15 minutes in a boiling-water canner should do it.

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