Cranberry Orange Chutney

---------- Recipe via Meal-Master (tm) v8.04

Title: Cranberry Orange Chutney
Categories: Christmas, Preserves, Side dish
Yield: 5 servings


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

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