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"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 is from The Women of River Club Cook, 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:  
CRANBERRY CHUTNEY

2 cups fresh cranberries (1 ½ bags for double recipe) or (3 bags = 6 cups)
½ cup water
½ cup seedless golden raisins
1 small onion, sliced
1 cup sugar
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (8 oz.) can pineapple tidbits, drained
Walnuts, chopped
Directions:
Directions:
Combine first 9 ingredients in a dutch oven, stir well. Cook over medium heat, uncovered 10 to 15 minutes until berries pop. Add pineapple and nuts. Cool.
Personal Notes:
Personal Notes:
Holiday Family Favorite

 

 

 

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