Ingredients
-
1
-
2 1/2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Cranberry Chutney,Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.,Can I prepare this a week before I want to serve it? If so, how can it be stored?,Great recipe, have made it several times, and friends now bring me cranberries and empty jars when they want some more. Thanks for a great chutney,
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Steps
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1
Done
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In a Saucepan, Combine the Cranberries, Sugar, Water, Salt, Cinnamon and Cloves. |
|
2
Done
|
Bring to a Boil; Reduce Heat. |
|
3
Done
|
Simmer, Uncovered, For 10 Minutes. |
|
4
Done
|
Add the Onion, Apple and Pear; Cook For 5 Minutes. |
|
5
Done
|
Remove from the Heat; Stir in Raisins and Lemon Juice. |
|
6
Done
|
Cover and Refrigerate For 8 Hours or Overnight Before Serving. |
|
7
Done
|
Just Before Serving, Stir in the Walnuts. |
|
8
Done
|
Serve With Meat or Dressing. |
