Ingredients
-
4
-
2
-
1
-
1/4
-
1 1/2
-
1/2
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Mix Together All Ingredients Except Raspberries in a Large Saucepan. |
|
2
Done
|
Cover and Bring to Boil. |
|
3
Done
|
Uncover and Boil Gently About 25 Minutes or Until Thickened, Stirring Occasionally. |
|
4
Done
|
Add the Thawed Raspberries to the Chutney, Stirring Lightly. |
|
5
Done
|
Return to Boil and Boil Gently 4 Minutes Longer, Without Stirring, or Until Slightly Thickened. |
|
6
Done
|
Pour Hot Chutney Into Sterilized Jars and Refrigerate For Up to 2 Weeks or Can Using Usda Canning Guidelines For Longer Storage. |
