Chutney Cranberry

posted by Elle 07-22-98 4:01 PM

Cranberry Chutney - from Cooking Light

1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 (12-ounce) bag fresh or frozen cranberries

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham. Yield: 4 cups (serving size: 1/4 cup).

Note: Refrigerate remaining chutney.

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