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Cranberry Chutney Recipe
1 lb. fresh cranberries
1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup golden raisins
2 tsp. cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1 cup water
1 cup chopped onion
1 cup chopped cooking apple
1/2 cup chopped celery
Combine first 9 ingredients in a Dutch oven; cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Stir in remaining ingredients, reduce heat and simmer, uncovered, about 15 minutes or until thickened, stirring occasionally. Chill before serving. Chutney will keep in airtight container for up to 2 weeks.
I got this recipe from a Southern Living magazine many years ago and often make it over the holidays. People love it!
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