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Cranberry Chutney Recipe

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

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Water
2-1/2 C. Sugar
1 tsp. ground Cinnamon
1 bag fresh Cranberries
1/2 C. Raisins
1-2 Pears, peeled and chopped*
1 Peach, peeled and chopped*
2 Apples, peeled and chopped
1/2 C. chopped Dates
1/2 C. Celery, finely chopped
1/2 C. sliced Almonds
*You can substitute canned Pears or Peaches, if fresh are unavailable.

Directions:
Directions:
In a saucepan, combine water, sugar, cinnamon and cranberries. Cook over low heat until cranberries pop. Add raisins, pears, peaches, apples, dates and celery. Simmer on low heat until thickened. Remove from heat and stir in almonds. Refrigerate.

Personal Notes:
Personal Notes:
Wonderful side to Turkey, Chicken, Roast Pork or Ham. I received this recipe from Irene Danielson, a former patient of mine.

 

 

 

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