Cranberry Orange Chutney Recipe

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Cranberry Orange Chutney Ingredients

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A Recipe for
Cranberry Orange Chutney

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This is a recipe for Cranberry Orange Chutney from the recipe cookbook of Recipes-to-go (Christmas)

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Cranberry Orange Chutney

The bagel, an unsweetened doughnut with rigor mortis.
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Cranberry Orange Chutney Directions

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

Serves: 5

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Cranberry Orange Chutney Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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