| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
48 |
servings |
INGREDIENTS
| 4 |
c |
Cranberries -; (12-ounce package) |
| 1 |
c |
Golden raisins or muscats |
| 1/2 |
c |
Peeled chopped ginger root |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Distilled white vinegar |
| 1 |
c |
Water |
| 1 |
ts |
Whole allspice |
| 1/2 |
ts |
Whole cloves |
| 2 |
|
Cinnamon sticks -; (2") |
INSTRUCTIONS
Put cranberries, raisins, ginger, sugar, vinegar and water into
3-quart saute pan and stir to mix well. Put allspice, cloves and
cinnamon sticks into small piece of cheesecloth and tie cloth with
string or plastic bag tie. Add spice pouch to cranberries and push
down into mixture so its flavors are absorbed. Bring cranberries to
boil then reduce heat to simmer. Cook 1 1/2 hours, checking and
stirring often. Taste and add more sugar or bit of salt if needed, or
add more water if chutney dries out. If flavors seem flat, add bit of
ground ginger, allspice or cinnamon, stirring in one spice at a time
until flavor is lively. Store chutney in jars with lids when done.
Cool and refrigerate up to several weeks until needed. Yields about 3
cups.
Each tablespoon: 39 calories, 1 mg sodium, 0 mg cholesterol, 0 grams
fat, 10 grams carbohydrates, 0 grams protein, 0.16 grams fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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