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Cherry Cranberry Chutney

11/16/2013

2 Comments

 
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When the holiday comes around each year I start thinking of small gifts that friends and neighbors would like, that would be easy  and quick for me but taste like I worked all day in the kitchen. This is just such a recipe, it's versatile and the holiday meals wouldn't  be the same without it.

We use this as a side with our turkey at Thanksgiving, but it's also great on Waffles, Pound Cake, Ice Cream,  or as a dip poured over cream cheese served with small cookies. Double or triple the recipe and can up some for future use.

Ingredients     
Yields: 4 Cups
1/2 c. packed brown sugar (100 g)
1 c. raisins (80 g)
1 c. fresh or frozen cranberries
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1/3 c. white vinegar (92 g)
1 (20 oz can) cherry pie filling
1 small orange  zested then peeled and chopped


Instructions:
Zest the orange, peel it and throw away the peel, then chop it into small pieces.

In a large heavy saucepan, combine the ingredients. Bring to a boil, stirring occasionally then reduce the heat, simmer 20 minutes or until the cranberries pop.

Cover: Refrigerate several hours to blend flavors. Store in the refrigerator of up to 3 weeks, or can up a few jars for future use.


To Use As Gifts:
Double the recipe
Ladle the hot mixture into clean hot canning jars, leaving 1/4 - inch headspace. Adjust the two piece caps.
Process for 15 minutes in a boiling - water canner.
If you have never canned here is a link to ball
with great instructions.

Decorate
Cut out a scrap of fabric and tie it over the cooled jar and you have a great gift for anyone.


2 Comments
Teresa
10/1/2015 11:06:24 am

I love this stuff and eat it on my toast, cereal or just off the spoon. make lots and can it and have it all the time...thanks Tamara

Reply
Mary
12/18/2015 12:28:10 pm

Best recipe ever! Great on waffles, pancakes, toast, meat, and over a brick of cream cheese as an appetizer with crackers! Fabulous with plain Greek yogurt!

Reply



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