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A Recipe for
Cranberry Orange Chutney
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
This Recipe for Cranberry Orange Chutney is one of thousands in the Recipes-to-go Christmas Cookbook.
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
If you enjoy this Cranberry Orange Chutney Recipe - you should enjoy the recipe collections you can find on the websites below:
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This is a recipe for Cranberry Orange Chutney from the recipe cookbook of Recipes-to-go (Christmas)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Food Tip |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
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Herb Tip |
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
Cranberry Orange Chutney Recipe brought to you by Recipes To-Go