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CATEGORY CUISINE TAG YIELD
Fruits Chutney, Canned, Cranberries, Fruits 1 Servings

INGREDIENTS

1 ts Grated orange rind
1/4 c Fresh squeezed orange juice
12 oz Cranberries
1 1/4 c Onion; finely chopped
1 1/4 c Glace pineapple; chopped
3 Cloves garlic; finely chopped
2 tb Ginger root; peeled, grated
1 c Red wine vinegar
1 1/2 c Granulated sugar
1 c Golden raisins
1 ts Dry mustard
1/2 ts Cayenne pepper
1 ts Ground cinnamon
1 ts Ground cloves
1 c Water

INSTRUCTIONS

Combine grated orange rind, orange juice, cranberries, onion, pineapple,
garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to
a boil, stirring occasionally. Boil gently, covered, until cranberries
soften, about 15 minutes.
Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into
cranberry mixture. Boil gently about 20 minutes; stir occasionally to
prevent sticking. Mixture should be slightly runny & will thicken when
cooled.
Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles.
Process in boiling water bath for 10 minutes.
Makes about 6 half-pint jars. See notes.
Recipe by: Bernardin canning supplies; from website
Posted to EAT-L Digest  by shade <liveoak@POLARIS.NET> on Nov 26, 1997

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