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Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.
Originally published as Cranberry Chutney in Country Woman September/October 1992, p31
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Reviewed on Nov. 25, 2011 by RobinLa
Made this just yesterday for T'giving. It's delicious with a definite bite, much more complex then usual cranberry side salad. I omitted onion, wanted it more sweet.
Reviewed on Jun. 30, 2010 by Caddywoman
I looked through 35 pages to find this recipe again. I found it a bit tart so added about another half cup brown sugar and a full cup of dried apricots. They are the best in this. Tames it down a bit. It makes a pretty good bit and, although it stays well in the fridge, next time, I will freeze some.
Reviewed on Nov. 28, 2008 by cosec00
Tried this for the first time this year--its lovely. A new staple on our T-day menu!
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