Tuesday, November 23, 2010

Cranberry Chutney

I got this recipe a few years ago at a church "Thanksgiving Recipe Exchange" from my friend Leigh Okleberry.  My husband and my dad absolutely love this stuff.  You can serve it with your turkey instead of that canned cranberry sauce, or you can serve it over a brick of cream cheese along with crackers for an appetizer.

Cranberry Chutney

12 oz. fresh cranberries
1 cup sugar
1/2 cup brown sugar
1/2 cup golden raisins
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 cup cider vinegar
3/4 cup water
1 cup chopped onion
1 cup chopped celery
1 cup chopped apple

Combine cranberries, sugars, raisins, spices, vinegar and water in a large pot (actual recipe says "3 quart saucepan").  Cook over medium heat stirring frequently until the cranberries pop.  Reduce heat. Stir in the onion, celery, and apples.  Simmer the chutney uncovered for 30 minutes, until it is thick.  Will keep in refrigerator for 3 weeks.

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