This recipe for Cranberry Chutney, by Renata Chalmers, is from The Foods We Love to Eat,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup chopped Granny Smith apple 1 cup raisins 1 cup chopped onion 1 cup sugar 1 cup white vinegar ¾ cup chopped celery ¾ cup water 2 teaspns ground cinnamon 1 ½ teaspns ground ginger ¼ teaspns ground cloves 1 12 oz bag of fresh or frozen cranberries
Combine all the ingredients in a large saucepan: bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork or ham yields 4 cups. Refridge remaining.
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