Aunt Red’s Recipes

CRANBERRY CHUTNEY

2 cups fresh cranberries

2 cups sugar                                    

3 tablespoons water                         

1 apple, chopped                              

2 celery ribs                                     

1 tablespoon grated orange rind

1 cup fresh orange juice

1 cup golden raisins

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

Cook first 3 ingredients in a medium saucepan over medium heat 5 minutes. Add apple and remaining ingredients, and cook, stirring often, 35 minutes. Remove from heat, and chill, if desired. Store chutney in refrigerator up to 3 weeks. Yield: 2 1/2 cups.

Note: Can be served over warmed brie or softened cream cheese, or with pork or chicken.

 

(From Southern Living, December 1998)

 

Aunt Red’s^TM

5100 Helene Road        
Memphis, TN  38117

 

Phone: 901.481.3214
E-mail: cynthia@auntred.com