|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cranberry Chutney |
|
Serves: 3 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cranberry Chutney recipe on the web!!_ 12-ounce package cranberries fresh _ 1/2 cups brown sugar packed _ apple large tart, chopped _ onion medium chopped _ orange medium, peeled, seeded and chopped ___ cup water ___ cup raisins _ tablespoons candied ginger chopped _ tablespoons cider vinegar _ teaspoon celery seeds ___ teaspoon cloves ground Pick over and rinse cranberries. Place in a heavy 3-quart saucepan. Stir in remaining ingredients. Bring to a boil, reduce heat to low and cook for 30 to 45 minutes or until mixture thickens, stirring frequently to prevent scorching. Cool. Spoon into glass containers with tight-fitting lids, leaving 1/2 -inch headspace. Wipe rims with a damp towel. Seal tightly. Refrigerate up to 2 weeks. Spoon chutney into small French canning jars or clear apothecary jars and attach attractive labels with serving suggestions. Add a fluffy bow to each and insert small silk flowers or sprigs of juniper. Cranberry Chutney Strawberry Kiwi Jam Chunky Peach Chutney |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
