Title: Cranberry Chutney Ii
Categories: Canning Preserve Etc Spread Indian
Yield: 1 Servings
| 5 | | Tangerines |
| 2 | c | Fresh cranberries |
| 1 | lg | Tart apple (or nectarine) |
| 1/2 | c | Good orange marmalade |
| 1/2 | c | Cider vinegar |
| 1 | c | Water (less if using brown sugar) |
| 1 1/2 | c | Brown sugar |
| 2 | ts | Ginger |
| 3/4 | ts | Cinnamon |
| 1 | tb | Curry powder |
| 1/4 | ts | Ground cloves |
| 1 | ds | Allspice |
| 1/2 | c | White raisins |
| 1 | ds | Salt |
Peel tangerines, removing all white membranes and strings. Leave
transparent membranes intact so sections will not disintegrate. Cut
sections in half. Remove seeds. Wash cranberries and drain well. Peel, core
and dice apple (or nectarine). Combine all infredients in a saucepan. Bring
to a boil over medium heat. Reduce heat to low, cover pan, and simmer for
30 minutes, stirring occasionally. Seal in sterilized half-pint jars.
Yields 6 to 8 half pints. Recipe by: Tea-Time at the Masters