| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
16 |
Servings |
INGREDIENTS
| 1 |
c |
Granny Smith apple, chopped |
| 1 |
c |
Raisins |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Sugar |
| 1 |
c |
White vinegar |
| 3/4 |
c |
Celery, chopped |
| 2 |
ts |
Cinnamon, ground |
| 1/4 |
ts |
Clove, ground |
| 12 |
oz |
Cranberries, fresh or frozen |
INSTRUCTIONS
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat,
and simmer, uncovered, 30 minutes or until slightly thick, stirring
occasionally. Serve with turkey, chicken, roast pork,m or ham. Yeild 4 cups
(serving size: 1/4 cup) Refridgerate remaining chutney.
Posted to FOODWINE Digest 27 Dec 96
Recipe by: Fine Cooking Oct/Nov 1996/tpogue@idsonline.com
From: Terry Pogue <tpogue@IDSONLINE.COM>
Date: Fri, 27 Dec 1996 21:10:10 -465800
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”