Title: Cranberry Chutney #2
Categories: Bagels, Spreads, Canning
Yield: 10 Servings

1 c Water
1 c Sugar
1 pk Cranberries (12oz fresh or
-frozen)
1/2 c Vinegar
1 c Raisins
1/2 c Peeled, diced apple
1/4 ts Allspice
1/4 ts Ground ginger
1/4 ts Cinnamon
1/8 ts Ground cloves

Bring water and sugar to a boil in a medium saucepan over medium heat. Add
remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes
or until apples are tender. Pour into a glass mixing bowl.

Place a piece of plastic wrap directly on chutney. Cool to room
temperature; then refrigerate overnight, covered with plastic wrap, so
flavors blend. Serve at room temperature directly on bagels or over a layer
of cream cheese. Yields

2 1/2 cups or 10 to 16 servings.

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996

Posted to MM-Recipes Digest by Steve Zielinski on Sep
15, 1998