Cranberry chutney #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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