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Cranberry Chutney

4 cups fresh cranberries (chopped)
2 1/4 cups brown sugar
1 cup light raisins (chopped)
1 cup water
1/2 cup coarsely chopped almonds
1/4 cup snipped candied ginger
1/4 cup lemon juice
2 tsp. salt
1 tsp. grated onions
1/4 tsp. ground cloves

In large saucepan, combine all ingredients. Bring to boil 15 minutes stirring occasionally. Pack in hot sealed jars. Seal at once or refrigerate until used. Makes 5 pints. Submitted by Carolyn Atkinson, Cornwall, P.E.I.

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