| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cranberry Raisin Chutney

1 pound (about 4 cups) fresh or frozen cranberries

3/4 cup raisins

1/2 cup honey

1/2 cup undiluted frozen apple juice concentrate, thawed

6 tablespoons cider vinegar

1/4 cup water

1 tablespoon minced fresh ginger

1 teaspoon whole allspice

10 whole cloves

1 (3-inch) cinnamon stick

1/4 teaspoon ground red pepper (cayenne)

1/2 cup finely chopped onion

1/2 cup thinly sliced celery

1 small tart green apple, peeled, cored, and chopped

1. In a 3 to 4-quart pan, combine cranberries, raisins, honey, apple juice concentrate, vinegar, and water. Cook over medium heat until berries begin to pop, about 10 minutes.
2. Stir in ginger, allspice, cloves, cinnamon stick, red pepper, onion, celery, and apple. Simmer, uncovered, stirring often, until apple is very soft and almost all liquid has evaporated, about 40 minutes.
3. Let cool, then discard cinnamon stick. Cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.

Makes about 4 cups.