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Full Online Book HomeLearning KitchenPreserving - Easy Cranberry Chutney
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Preserving - Easy Cranberry Chutney Post by :samzbuzy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1975

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

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.
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1/4 cup olive oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon black or yellow mustard seeds 2 (1/2-inch) piece fresh ginger, peeled and cut into slivers 1 cup water 1/3 cup orange juice 1/4 teaspoon ground turmeric 1 1/2 to 2 pounds green, unripe mangoes, peeled and cut into strips 1/4-inch thick and 2 to 3 in. long 1 teaspoon salt 3 tablespoons sugar 3 tablespoons dark brown sugar 1 green chili, cut into slivers 1/2 teaspoon cayenne pepper In heavy saucepan, heat the oil over medium high heat. Stir in cumin, fennel seeds, and mustard seeds.When
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Preserving - Chutney -  Cranberry Apricot Chutney Preserving - Chutney - Cranberry Apricot Chutney

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.
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