Recipe - Apple Chutney With Dried Cranberries

2 teaspoon Garlic; minced
1 cup Onions; minced
5 cup Tart apples; peeled and dice
One half cup Lightbrown sugar; firmly pa
6 tablespoon White wine vinegar
One fourth teaspoon Dry mustard
One fourth teaspoon Ginger; ground
One fourth teaspoon Allspice; ground
One fourth teaspoon Cloves; ground
One fourth teaspoon Red pepper flakes

ds Salt Three fourths cup Dried cranberries 1 tablespoon Cornstarch; mixed with 2 tbs ; cold
water Recipe by: Los Angeles Times Prodigy Put garlic, onions, apples,
sugar, vinegar, mustard, ginger, allspice, cloves, red pepper flakes and
salt in 1 1/2quart nonreactive saucepan. Bring to boil over high heat.
Simmer, uncovered, until apples are tender, about 10 to 12 minutes,
stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir
well to combine. Cook until cranberries are plumped and mixture is
thickened, about 3 minutes. Refrigerate 2 days before serving. Can be
refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled,
or at room temperature. Makes 3 cups.

By Abby Mandel Copyright Los Angeles Times
Posted to MCRecipe Digest V1 #813 by Nancy Berry nlberry@prodigy.net on
Sep 28, 1997