Cranberry Chutney #2 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1 cup: Sugar,
1 package: Cranberries, 12oz fresh or frozen
1/2 cup: Vinegar,
1 cup: Raisins,
1/2 cup: Peeled, diced apple
1/4 tsp: Allspice,
1/4 tsp: Ground ginger,
1/4 tsp: Cinnamon,
1/8 tsp: Ground cloves,
Directions:
Bring water and sugar to a boil in a medium saucepan over medium heat. Add
remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes
or until apples are tender. Pour into a glass mixing bowl.
Place a piece of plastic wrap directly on chutney. Cool to room
temperature; then refrigerate overnight, covered with plastic wrap, so
flavors blend. Serve at room temperature directly on bagels or over a layer
of cream cheese. Yields
2 1/2 cups or 10 to 16 servings.
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996
Posted to MM-Recipes Digest by Steve Zielinski on Sep
15, 1998
Source from luhu.jp
remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes
or until apples are tender. Pour into a glass mixing bowl.
Place a piece of plastic wrap directly on chutney. Cool to room
temperature; then refrigerate overnight, covered with plastic wrap, so
flavors blend. Serve at room temperature directly on bagels or over a layer
of cream cheese. Yields
2 1/2 cups or 10 to 16 servings.
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996
Posted to MM-Recipes Digest by Steve Zielinski
15, 1998
Source from luhu.jp