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Monday, November 8, 2010

Cranberry Chutney (ala Allen and Nirelle)

4 cups cranberries
1 cup seedless raisins
1 2/3 cups granulated sugar
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
1 cup water
1 medium onion, chopped (about
1/3 cup)
1 medium Granny Smith apple,
pared, cored, chopped
½ cup thinly sliced celery

Combine berries, raisins, sugar, spices and water in a large saucepan. Cook 15 minutes, until berries pop and mixture starts to thicken.

Stir in onion, apple and celery and simmer 15 more minutes, until mixture is thick. Cool and refrigerate.
Makes about 6 cups.


We served this chutney side by side with the usual cooked cranberries. The chutney was the clear winner. Makes a nice sandwich, too.

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