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Canterbury Cranberry Chutney Recipe

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This recipe for Canterbury Cranberry Chutney, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Canterbury Family 2006-07
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. water,
4 c. fresh cranberries,
1 c. raisins (I prefer golden raisins for this recipe),
2 c. sugar,
1/2 tsp. ginger,
1/2 tsp. cinnamon,
1/4 tsp. allspice,
1/4 tsp. salt,
1 (8 oz.) can crushed pineapple-drained

Directions:
Directions:
Combine water, cranberries, raisins, sugar, spices, and salt in large saucepan. Mix well and cook over medium heat until the cranberries pop and the mixture thickens, about 20 minutes. Stir in the drained pineapple. Continue cooking for an additional 20 minutes, or until the sauce has reached the desired consistency. Cool and store in the refrigerator for up to two weeks. Delicious for the holidays.

Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
15 preparation, 40 minutes cooking time
Personal Notes:
Personal Notes:
This chutney is a holiday tradition at our house.

 

 

 

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