On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
wrote:


>I will only eat the jellied cranberries under duress, although the canned
>whole cranberry sauce is acceptable. I really prefer making a cranberry
>chutney.

I make cranberry chutney as well, and in fact, I just finished making
a batch of it. I use a Julia Child recipe, which is wonderfully
sweet-tart.

Another cranberry recipe that I really like is this one from Russ
Parsons of the LA Times. And it is really better made a few days
ahead, to let the flavors meld.

http://www.latimes.com/features/food...,7230189.story

Christine