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CATEGORY CUISINE TAG YIELD
Grains Condiments, Sauces 6 Servings

INGREDIENTS

24 oz Cranberries
3 c Sugar
2 Oranges, unpeeled
chopped and seeded
1/2 c Finely chopped onion
1/4 c Raisins
1/4 c Toasted shelled pistachios
8 Dried figs
3 T Finely chopped peeled ginger
1 t Salt
1 t Cinnamon
1 t Cayenne pepper
1 t Dry mustard
1 inch from top.*

INSTRUCTIONS

Cook all ingredients in heavy large nonaluminum saucepan over
medium-low heat, stirring until sugar dissolves.  Increase heat and
boil until cranberries pop, about 3 minutes.  Spoon chutney into  clean
hot jar to  Immediately wipe rim clean using towel dipped into hot
water.  Place  lid on jar; seal tightly.  Repeat wtih remaining
chutney.  Arrange  jars in large pot.  Cover with boiling water by at
least 1 inch.  Cover pot and boil 15 minutes.  Remove jars from water
bath.  Cool to room temperature.  Press center  of each lid.  If lid
stays down, jar is sealed.  Store in cool dry  place up to 1 year.
Refrigerate after opening.  (If lid pops up,  refrigerate chutney up to
6 months.)  *If this chutney has not been processed in water bath, it
will keep  up to 6 months.  Cover tightly and refrigerate.  Source:
Julie Sahni in Bon Appetit (November 1988) Typed for you by  Karen
Mintzias  Posted to MM-Recipes Digest  by Roy <roy@indy.net> on Sep 25,
1998

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 784
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 405.6mg
Potassium: 216.5mg
Carbohydrates: 195.9g
Fiber: 8.4g
Sugar: 109.9g
Protein: <1g


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