18 November, 2011

Cranberry Chutney | Pearls of the Concho

Cranberry Chutney ingredients
Makes 4 pints
1-LB fresh or frozen cranberries
2 Granny Smith apples, cored and chopped
2 fresh pears, cored and chopped
1 cup yellow raisins
1/4 fresh lemon juice
1 tsp grated onion
2-1/2 cups packed dark brown sugar
1 cup water
1/4 cup chopped candied ginger
Dash of salt
1/4 tsp ground cloves

Notes:

Directions
Place all the ingredients in a large heavy saucepan. Bring to a boil and cook over Medium heat for 1-1/2 to 2 hours, or until the mixture is thick; stir occasionally to prevent sticking.

Pour into hot sterilized jars and can, or let cool and store in the refrigerator, covered.


This Cranberry Chutney recipe is republished in The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes From Junior League Cookbooks (G. P. Putnam's Sons, 2000), 172.

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