Recipe - Cranberry Orange Chutney

3 cup Cranberries
1 cup Chopped onion
1 cup Raisins
1 cup Currants
1 cup Cider vinegar
Three fourths cup Sugar
Three fourths cup Packed brown sugar
1 tablespoon Grated orange rind
One half cup Orange juice
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Ground cloves

From: "The Gordon's" gordonk@nbnet.nb.ca

Date: Mon, 22 Apr 1996 22:43:07 0300

In large saucepan, stir together cranberries, onion, raisins, currants, ;
vinegar, granulated and brown sugars, orange rind and juice, salt, ;
cinnamon, ginger and cloves; bring to boil. Reduce heat to mediumlow ; and
simmer, stirring often, for 20 minutes or until thickened. Pour ; into hot,
sterilized jars, leaving One half inch headspace; seal and ; refrigerate for up
to 2 weeks. Or process in boiling water bath for 5 ; minutes; store in
cool, dark, dry place. Makes about 5 cups. Per 2 tsp.: about 20 calories,
negligible protein, 0 g fat, 5 g ; carbohydrate.

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