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Title: Cranberry Ginger Chutney
Categories: Condiment Preserve
Yield: 8 Servings
| 2 1 | /2 Q | t Cranberries |
| 1 | /2 c | Green Bell Pepper -- Finely |
| : | Chopped | |
| 1 1 | /2 c | Raisins |
| 2 c | Granulated Sugar | |
| 2 c | Brown Sugar -- Tightly | |
| : | Packed | |
| 1 c | Crystallized Ginger -- | |
| : | Chopped | |
| 3 c | Cider Vinegar | |
| 1 | /2 t | s Salt |
| 1 | Bag Spices * |
*Spice bag: Made up of 1/2 tsp whole cloves, 1/2 tsp whole allspice, and 1 cinnamon stick, tied in a double thickness of cheesecloth.
In a large pot, bring the cranberries, bell pepper, raisins, sugar, ginger, vinegar, salt, and bag of spices to the boil over moderate heat. Reduce the heat to low and simmer, stirring frequently, until the color darkens and syrup becomes very thick, 1 1/2 to 2 hours. Remove the bag of spices and ladle into hot, sterilized jars; seal. Process in a boiling water bath, if desired. Makes 8 half-pints.
Originally from AUNT FREDDIE'S PANTRY by Freddie Bailey.
Recipe By : Cookbook Digest-Oct/Nov '84
From: Mary Riemerman Date: 09-26-97 (02:39) The Pine Tree Bbs (222) Cooking(F)
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