Cranberry Raisin Chutney
- 1/2 c. apricot, peach or orange marmalade (I combine them)
- 1/2 c. brown sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
- 1/8 tsp. cloves
- 12 oz. pkg. fresh cranberries
- 1 medium pear, peeled and cubed
- 1 medium apple, peeled and cubed
- 1/2 c. golden raisins
- 1/2 c. coarsely chopped walnuts
- In medium pan, combine preserves, brown sugar and spices. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add cranberries, pear, apple and raisins. Cook over medium heat about 25 minutes or until mixture is thickened, stirring occasionally. Stir in walnuts; cool slightly. Pour into clean jars or bowl or non-metal containers. Cover with tight-fitting lid. Store in refrigerator up to 3 weeks. Makes 3 1/2 cups.
apricot, brown sugar, cinnamon, ginger, cloves, fresh cranberries, pear, apple, golden raisins, walnuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=91532 (may not work)