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Cranberry Chutney

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

In a large saucepan, combine the first eight ingredients. Bring to a

Printed from tasteofhome.com Oct 15, 2008

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Cranberry Chutney cont.

boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring
occasionally. Add the apple, raisins and celery. Simmer, uncovered,
until thickened, about 15 minutes. Cool. Chill until serving.

Yield: 3 cups.