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Full Online Book HomeLearning KitchenPreserving - Chutney - Cranberry Apricot Chutney
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Preserving - Chutney -  Cranberry Apricot Chutney Post by :zr9er Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2262

Click below to download : Preserving - Chutney - Cranberry Apricot Chutney (Format : PDF)

Preserving - Chutney - Cranberry Apricot Chutney

1/4 cup dried apricots, chopped
12 ounces cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar

Combine the apricots, cranberries, raisins, cinnamon, ginger, allspice and cloves. Mix together and set aside.

In a medium sauce pan combine the water and sugar. Bring to a boil, stirring constantly until sugar is dissolved. Add the dried fruit mixture and vinegar; bring to a boil. Lower temperature and simmer for 10 minutes.

Remove from heat and allow to cool for 5 minutes. Serve immediately or refrigerate in a covered container.

Makes 3 cups
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Preserving - Easy Cranberry Chutney Preserving - Easy Cranberry Chutney

Preserving - Easy Cranberry Chutney
2 cans whole berry cranberry sauce 1 cup golden raisins 8 oz. chopped dates 1/2 to 3/4 cup sugar 3/4 cup cider vinegar 1/8 tsp. salt 1/8 tsp. cloves 1/4 tsp. ginger 1/4 tsp. cinnamon 1/4 tsp. allspice Combine all ingredients and simmer for 30 minutes. Put in sterilized jars. Delicious with curry, pork or turkey. May be frozen.

Preserving - Chutney -  Cherry Chutney Preserving - Chutney - Cherry Chutney

Preserving - Chutney -  Cherry Chutney
3 c. pitted cherries (about 1-1/2 lbs) 1 1/2 c. cider vinegar 1 c. chopped onions 1 c. sugar 3/4 c. golden raisins 3 T. minced candied ginger 1 T. mustard seeds 1 T. ground cinnamon 1/2 t. salt 1/4 t. ground allspice -- ground cloves, and ground nutmeg Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, reduce heat and simmer, covered, one hour. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more. Remove from heat and let cool; chill until needed. Process this recipe for 15 minutes in a boiling water bath in half