Cranberry Chutney

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > stevens-recipe-book > cranberry-chutney.html

Cranberry Chutney

/pages/stevens-recipe-book/cranberry-chutney.html

You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600 (specified "2018-03-29 20:57:33 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=ad141888 to a URL. See the help page for more information.

Cranberry Chutney

1 3/4 cups (14 oz) sugar
1 3/4 cups water
4 cups (1 lb) fresh or frozen cranberries
1 cup golden raisins
1/2 cup red wine vinegar
2 tablespoons molasses
1 1/2 tablespoons curry powder
1 tablespoon worcestershire sauce
2 teaspoons powdered ginger
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon red pepper sauce (Siracha is great)

Heat sugar and water to boil in a medium saucepan. Simmer 5 minutes. Add cranberries. Cook just until skins pop, about 5 minutes. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. It will thicken more when cool, so don't overcook.

Ladle into hot sterilized jars and seal. Yield 2 pints. Recipe doubles or triples easily.

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7351

Original WP Pub Date: 2014-02-13_150711