Cranberry Chutney Recipe
Summary
Cooking Time10 MinDifficulty LevelVery Easy
Ingredients
| Cranberries | 1 pound | |
| Brown sugar | 2 1/4 Cup (16 tbs) | |
| Light raisins - 1 cup | ||
| Nuts | 1/2 Cup (16 tbs), toasted | |
| Ginger | 1/2 Cup (16 tbs), candied | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| Ground cloves | 1/4 Teaspoon | |
Directions
MAKING
1) Combine together all the ingredients in a large saucepan along with 1 cup of water.
2) Bring the mixture to a boil, constantly stirring, and then gently simmer, uncovered, over low heat for about 15 minutes. Stir occasaionlly.
3) Pack the chutney in hot scalded jars and seal right away. Till it is time to use the Cranberry Chutney, store it in the fridge.
SERVING
4) Serve or use the Cranberry Chutney as and when required. It can be used chilled, at room temperature or slighly warmed.
1) Combine together all the ingredients in a large saucepan along with 1 cup of water.
2) Bring the mixture to a boil, constantly stirring, and then gently simmer, uncovered, over low heat for about 15 minutes. Stir occasaionlly.
3) Pack the chutney in hot scalded jars and seal right away. Till it is time to use the Cranberry Chutney, store it in the fridge.
SERVING
4) Serve or use the Cranberry Chutney as and when required. It can be used chilled, at room temperature or slighly warmed.
Chef
