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When my husband, Ernest, and I were about to be married I lived in New York City and because my room mates, Henry and Byron, were excellent cooks the extent of my culinary achievement was instant coffee. Ernest was a consummate Brit and thoroughly enjoyed his food. Therefore, I walked into a Manhattan bookstore and said, “I’d like a British cookbook”. A fellow customer, typical New Yorker, said, “You don’t need a cookbook, just cook what you usually do but cook it longer”! Turns out this is not true – I have eaten and cooked many delicious British dishes since then. In fact, I am making cranberry chutney for close friends this holiday from an old English recipe that I found in my Manhattan cookbook! I share it with you here (sorry you have to do the cooking!).  CRANBERRY CHUTNEY
2 pounds cranberries 1½ cups sugar ½ pound raisons ½ pound chopped onions Add: ½ cup wine or white vinegar juice of 2 oranges ¼ oz mustard seed (1 ½ t) ½ t each ginger, cloves, cinnamon (salt and pepper) Bring to boil, cook gently 1& ½ hours stirring from time to time – yields 2 quarts
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