Cranberry Chutney

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CRANBERRY CHUTNEY

INGREDIENTS:

1 bag fresh cranberries (12 oz.)
1 can frozen concentrated orange juice or 2 cups fresh orange juice
2 cups sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves

Add one bag of cranberries in a saucepan with just a little water in the bottom to keep them from scorching.  Bring to a boil and add one can of frozen concentrated orange juice; don't dilute it.  Cook until cranberries pop and soften. Then add sugar to taste, you'll need 1 to 2 cups depending on how sweet you like it and finish it by adding a pinch of ground cloves and 2 teaspoons ground cinnamon.

YIELD: 1 pint or more

Recipe from Ken LeVan of Shunk, PA.

I use this cranberry chutney with the turkey and brie sandwich and also on any turkey meat which is wonderful.  I am going to add the pixs from the turkey and brie sandwich page which details the cranberry chutney recipe also.  Cranberry chutney keeps several months covered in the refrigerator but doesn't last that long during a Thanksgiving feast!

Click on thumbnail sequence pixs below for a larger screen view:

Fresh cranberries are seasonal and you can use frozen if necessary.  I usually purchase several bags of fresh cranberries when they are in season, usually around Thanksgiving and freeze them for later usage.

Web published by Bill aka Mickey Porter 11-26-12.

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