cranberry chutney #2

Categories
Bagels
Spreads
Canning
Yield
10 Servings
MeasureIngredient
1 cup Water
1 cup Sugar
1 pack Cranberries (12oz fresh or frozen)
½ cup Vinegar
1 cup Raisins
½ cup Peeled, diced apple
¼ teaspoon Allspice
¼ teaspoon Ground ginger
¼ teaspoon Cinnamon
⅛ teaspoon Ground cloves

Bring water and sugar to a boil in a medium saucepan over medium heat. Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a glass mixing bowl.

Place a piece of plastic wrap directly on chutney. Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend. Serve at room temperature directly on bagels or over a layer of cream cheese. Yields

2½ cups or 10 to 16 servings.

The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5

Carolyn Shaw April 1996

Posted to MM-Recipes Digest by Steve Zielinski <stevez@...> on Sep 15, 1998

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