From Paulette Vickery's Recipe Collection

Cranberry Chutney

fruits, condiments, relishes

1 cup water
1 cup sugar
1 pkg fresh cranberries, 12oz
1/2 cup vinnegar
1/2 cup raisins
1/2 cup apple, peeled, diced
1/4 teaspoon all spice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon cloves

Combine water and sugar in a medium sauce pan. Bring to a boil over medium heat. Add remaining ingredients, and return to a boil. Reduce heat, and simmer 15 minutes, or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on chutney. Cool to room temperature and refrigerate over night to allow flavors to blend. Best if served at room temperature. Makes about 2 1/2 cups.

Yield: 16 servings




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