Wednesday, October 27, 2010

Cranberry Chutney

When Fall arrives with the breeze of cool weather and the turning of the's time to make Cranberry Chutney.

Cranberry Chutney
1 C water
1 C sugar
4 cloves1 t cinnamon
1/2 C chopped onion
1/2 clove garlic
1/2 t salt
1/4 C vinegar
dash of cayenne
Simmer for 5 minutes, then add:
1/2 C raisins, 1/2 C dates, 1/4 C diced preserved ginger, 1/4 C brown sugar, 2 C cranberries
Cook until all cranberries POP open
Makes 1-1/2 pints; use as an accompaniment to your Thanksgiving turkey, pork roasts, on a turkey sandwich for this savory and delicious treat.

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