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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Cranberry Chutney Recipe

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This recipe for Cranberry Chutney is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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