Title: Cranberry Chutney Two
Categories: None
Yield: 16 Servings

1 c Granny Smith apple, chopped
1 c Raisins
1 c Onion, chopped
1 c Sugar
1 c White vinegar
3/4 c Celery, chopped
2 ts Cinnamon, ground
1/4 ts Clove, ground
12 oz Cranberries, fresh or frozen

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat,
and simmer, uncovered, 30 minutes or until slightly thick, stirring
occasionally. Serve with turkey, chicken, roast pork,m or ham. Yeild 4 cups
(serving size: 1/4 cup) Refridgerate remaining chutney.
Posted to FOODWINE Digest 27 Dec 96

Recipe by: Fine Cooking Oct/Nov 1996/tpogue@idsonline.com

From: Terry Pogue

Date: Fri, 27 Dec 1996 21:10:10 -465800