sf > wrote in
:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright
> > wrote:
>
>> I really prefer making a cranberry chutney.
>
> Is it you or someone else who posted about making chutney
> before? Can you post the recipe? I love chutney!
>
> <but of course jellied cranberry right out of the can still
> rules for me. LOLOLOL>
>
>
> sf
> Practice safe eating - always use condiments

I've posted this before, and I believe several folks here now use this
recipe:


* Exported from MasterCook *

Cranberry-fig Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
- (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper



Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper
in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up
to 2 weeks. Can be frozen up to 1 year.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.