Taste of Summer Strawberry Chutney

Combine golden raisins, dark brown sugar, strawberry preserves, strawberry wine vinegar, and fresh orange juice in a large saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to simmer.

Add minced gingerroot and curry powder to the saucepan, stirring well to distribute the spices evenly throughout the liquid.

Cut the navel orange in half and juice it, discarding seeds. Remove any additional pith and finely dice the orange flesh, then add both juice and diced flesh to the chutney base.

Fold the diced strawberries gently into the simmering mixture, being careful not to break them apart.

Reduce heat to medium-low and simmer the chutney uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens and the strawberries soften slightly.

Stir in the sliced almonds during the final 2 minutes of cooking, allowing them to toast slightly and distribute throughout the chutney.

Remove from heat and let the chutney cool to room temperature, stirring occasionally to help it set. The chutney will continue to thicken as it cools.

Transfer the cooled chutney to serving bowls or jars, and garnish with a strawberry fan if desired. Serve alongside poultry, pork, or with cheese and crackers.