Yield: 10 Servings
Measure | 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 |
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