A Cranberry Chutney
appetizers, condiment, indian
1 lb cranberries -- fresh
2 cup sugar
1 cup water
1 cup orange juice -- freshly
1 squeezed
1 cup raisins -- coarsely chopped
1 cup walnuts -- chopped
1 cup celery -- chopped
1 cup granny smith apple --
1 chopped
1 tablespoon orange peel -- grated
1 teaspoon ginger -- ground
3 tablespoon candied ginger root --
1 finely chopped
Prepare some sterile storage jars. Sort through and discard bruised cranberries. Rinse thoroughly, drain, and combine with sugar and water in a large saucepan. Place over medium heat and bring to a boil, stirring occasionally. Simmer for 15 minutes and remove from heat. Stir in remaining ingredients.
When completely cool, pour chutney into jars and refrigerate. This recipe works well if prepared at least two hours before serving, but better if allowed to refrigerate a week or more. It will keep up to three weeks if refrigerated.
Recipe By : Delicious Decisions/tpogue@idsonline.com
From: Terry Pogue Date: 21 Nov 97 Foodwine List (Ask Karen For Write-Access!) Ä
Yield: 28 servings