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Cranberry Chutney Recipe

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

Contributor:  
Contributor:  
Raymond Friedmann
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 cup sugar
1 cup water or wine or orange juice
4 cup fresh or frozen cranberries
1 cup pineapple chunks
1 tsp grated lemon rind
1 tsp ground ginger
1/2 tsp allspice
1 stick of cinnamon
1 onion, thinly sliced
1/2 cup pecan halves, coarsely chopped

Directions:
Directions:
Combine first 8 ingredients in a 3 qt saucepan. Cook over moderate heat until berries begin to pop and mixture starts to thicken. Approximately 20 minutes. Add onion slices and pecans and simmer 20 minutes longer, or until chutney is as thick as desired. Cover, cool and refrigerate, or ladle into sterilized jelly glasses and seal immediately with melted paraffin.

Number Of Servings:
Number Of Servings:
12 to 14
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
Makes great gifts. This is great with Turkey, pork or chicken. Sometimes I add a jalapeņo for a extra spicy kick

 

 

 

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