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LOCATION: Recipes >> Preserving >> Cranberry Chutney 04

Print this Recipe    Cranberry Chutney 04

Cranberry Chutney

1 cup Granny Smith apple, chopped
1 cup raisins
1 cup onion, chopped
1 cup sugar
1 cup white vinegar
3/4 cup celery, chopped
2 teaspoons cinnamon, ground
1/4 teaspoon clove, ground
12 ounces cranberries, fresh or frozen

Combine all ingredients in a large saucepan; bring to a boil. Reduce
heat, and simmer, uncovered, 30 minutes or until slightly thick,
stirring occasionally. Serve with turkey, chicken, roast pork, or
ham. Refrigerate remaining chutney.

Yield: 4 cups (serving size: 1/4 cup)

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