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Chutney, Cranberry II (P, KLP)
Source: Unknown
Yield: 6 cups

1 package (12 oz.) fresh cranberries
2 cups cored, peeled and chopped apple
1/4 cup chopped onion
1/2 cup raisins
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1-1/2 teaspoons grated gingerroot

Mix all ingredients in a 3-quart saucepan. Heat to boiling, reduce heat, stir mixture and simmer uncovered 45 minutes, until mixture is thickened and cranberries are tender.

Cool and refrigerate.

Will keep in refrigerator up to 2 weeks.

Posted by Shelley Sher

Nutritional Info Per Serving: N/A