"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cranberry Chutney Recipe

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

Contributor:  
Contributor:  

Added: Thursday, July 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh or frozen cranberries
2 1/4 cups brown sugar
1 cup raisins
1 cup water
1/2 cup chopped pecans
1/4 cup candied ginger, chopped
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon grated onion
1/4 teaspoon ground cloves

Directions:
Directions:
Combine all ingredients in Dutch oven; bring to a boil. Reduce heat and simmer 20-30 minutes or until slightly thickened, stirring occasionally. Pour into hot sterilized jars, leaving 1/4 inch headspace.

Store in refrigerator.

Number Of Servings:
Number Of Servings:
4 1/2 cups

 

 

 

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