Recipe - Cranberry Chutney Two
Categories: None, Cranberry Chutney Two
1 cup Granny Smith apple, chopped
1 cup Raisins
1 cup Onion, chopped
1 cup Sugar
1 cup White vinegar
Three fourths cup Celery, chopped
2 teaspoon Cinnamon, ground
One fourth teaspoon Clove, ground
12 ounce 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: One fourth cup) Refridgerate remaining chutney.
Posted to FOODWINE Digest 27 Dec 96
Recipe by: Fine Cooking Oct/Nov 1996/tpogue@idsonline.com
From: Terry Pogue tpogue@IDSONLINE.COM
Date: Fri, 27 Dec 1996 21:10:10 465800
Cranberry Chutney Two recipe makes 24 Servings
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