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Thanksgiving: Cranberry Chutney




Source of Recipe


Internet


List of Ingredients




1 ½ pkgs. (12 oz. each) fresh or frozen cranberries
2 cups sugar
2 apples, preferably Granny Smith, peeled, cored and chopped
1 cup frozen orange juice concentrate, thawed
¼ cup raisins
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
1 ½ tsp. grated orange zest


Recipe



In pot over high heat combine cranberries, sugar, apples, orange juice concentrate, raisins, cinnamon, allspice and ginger. Cook stirring frequently, until cranberries pop and mixture thickens slightly 15 minutes. Stir in zest; cook 1 minute. Remove from heat. Serve warm or cold.

Note: Put leftover chutney into cranberry Jello. Replace one cup of cold water with one cup of chutney, then refrigerate in a mold.