Thursday, July 22, 2010

Cranberry Chutney

This one's from our stepmother - great with a warm brie wheel at a party - and I remembered it when I threw up the post about canning chutney last weekend:

Cranberry Chutney

1 16 oz package of cranberries
2 cups sugar
1 cup water
1 tablespoon grated orange peel
1 cup orange juice
1 cup golden seedless raisins
1 cup walnuts, chopped
1 cup celery, chopped
1 medium apple, chopped
1 teaspoon ground ginger

In a 3-quart saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring the mixture frequently.

Reduce heat to low and simmer 15 minutes. Remove from heat; stir in remaining ingredients. Serve.

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