Shirley's Cranberry Chutney

Yield: 0 servings ( Serving Size: servings )
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  • 2 tablespoon(s) cider vinegar
  • 1/2 teaspoon(s) finely chopped garlic
  • 2 cup(s) fresh cranberries
  • 1 cup(s) granulated sugar
  • 1/4 teaspoon(s) ground ginger
  • 1 tablespoon(s) light brown sugar
  • 1/2 cup(s) seedless golden raisins
  • 1/4 cup(s) slivered almonds
  • 1 cup(s) water


  1. 1. Combine the water and granulated sugar in a heavy 3-quart saucepan over medium-high heat. Stir to dissolve the sugar, and then bring to a boil without stirring.

  2. 2. Add all the remaining ingredients. Boil very slowly, stirring occassionally, until fairly thick 10 to 15 minutes.

  3. 3. Allow chutney to cool, then cover and refrigerate. The chutney will keep well for 5 to 7 days in the refrigerator.
October 2013

This recipe is a personal recipe added by moeatslight and has not been tested or endorsed by MyRecipes.

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