Cranberry-apple chutney

36 Servings

Ingredients

Quantity Ingredient
2 cups Water
2 cups Sugar
2 tablespoons Molasses
2 larges Granny Smith apples; peeled and cut into small thin slices
12 ounces Fresh cranberries
1 cup Golden raisins
⅓ cup Red wine vinegar
2 tablespoons Finely minced fresh ginger root
2 teaspoons Hot curry powder
1 teaspoon Salt
½ teaspoon Tabasco Sauce

Directions

In a heavy saucepan, bring the water and sugar to a boil. Boil until sugar is dissolved.

Add the molasses and apple slices. Bring to boil. Reduce to simmer and cook, uncovered, for 20 minutes, or until the apples are fork tender.

Add the washed and stemmed fresh cranberries along with the remaining ingredients.

Stir and bring back to a boil. Cook for 20 minutes longer.

Store in a covered jar in the refrigerator until ready to serve. Best when make a day or two before using. Keeps for several weeks in the refrigerator.

Makes about 4 cups. PER SERVING: Calories 78.58; Fat total 0.04 g; Protein 0.22 g; Saturated Fat 0.00 g; Carbohydrates 20⅛ g; Dietary Fiber 0.90 g; Calories from fat 0%; Calories from carbs 98%.

(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: >from kitpath@... 12/1/98

Recipe by: Marilyn Harris at CCC* Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.

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