Cranberry chutney two

Yield: 16 Servings

Measure Ingredient
1 cup Granny Smith apple, chopped
1 cup Raisins
1 cup Onion, chopped
1 cup Sugar
1 cup White vinegar
¾ cup Celery, chopped
2 teaspoons Cinnamon, ground
¼ teaspoon Clove, ground
12 ounces Cranberries, fresh or frozen

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork,m or ham. Yeild 4 cups (serving size: ¼ cup) Refridgerate remaining chutney.

Posted to FOODWINE Digest 27 Dec 96 Recipe by: Fine Cooking Oct/Nov 1996/tpogue@...

From: Terry Pogue <tpogue@...> Date: Fri, 27 Dec 1996 21:10:10 -465800

Similar recipes