Recipe of Cranberry Orange Chutney - Food Recipes

-- Extracted from Meal-Master (tm) v8.04 --

Title: Cranberry Orange Chutney
Categories : Christmas, Preserves, Side dish
Serving size: 5 servings 3 c Cranberries - 750 ml 1 c Chopped onion - 250 ml 1 c raisins and currants 1 c Cider vinegar 3/4 c Sugar - 175 ml 3/4 c Packed brown sugar 1 TB Grated orange rind - 15 ml 1/2 c Orange juice - 125 ml 1 ts Salt - 5 ml 1 ts Cinnamon 1 ts Ginger 1 ts Ground cloves In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place. Makes about 5 cups. Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g carbohydrate.

Recipe By : From: Bill Spalding <billspa@icanect.Ne -----