| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bagels, Spreads, Canning |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Sugar |
| 1 |
pk |
Cranberries (12oz fresh or frozen) |
| 1/2 |
c |
Vinegar |
| 1 |
c |
Raisins |
| 1/2 |
c |
Peeled, diced apple |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
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 <stevez@ripco.com> on Sep
15, 1998
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