"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Chutney Recipe

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This recipe for Cranberry Chutney, by , 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.

Contributor:  
Contributor:  
Renata Chalmers
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
cup chopped celery
cup water
2 teaspns ground cinnamon
1 teaspns ground ginger
teaspns ground cloves
1 12 oz bag of fresh or frozen cranberries

Directions:
Directions:
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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