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Cranberry Chutney II

SUBMITTED BY: CHRISTYJ

"Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce."
SERVINGS & SCALING
Original recipe yield: 2 2/3 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups cranberries
  • 2 tomatoes - blanched, peeled and chopped
  • 1/3 cup golden raisins
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 3/4 cup water

DIRECTIONS

  1. In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  2. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
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Recipe Submitter:

CHRISTYJ
Photo by Allrecipes
Cooking Level: Intermediate
Living In: Eureka, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 22

Amount Per Serving

Calories: 53

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 111mg
  • Total Carbs: 13.8g
  •     Dietary Fiber: 0.7g
  • Protein: 0.2g

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