---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cranberry Orange Chutney
 Categories: Christmas, Preserves, Side dish
      Yield: 5 servings
 
 
        3 c  Cranberries - 750 ml
        1 c  Chopped onion - 250 ml
        1 c  raisins and currants
        1 c  Cider vinegar
      3/4 c  Sugar - 175 ml
      3/4 c  Packed brown sugar
        1 TB Grated orange rind - 15 ml
      1/2 c  Orange juice - 125 ml
        1 ts Salt - 5 ml
        1 ts Cinnamon
        1 ts Ginger
        1 ts Ground cloves
  
  In large saucepan, stir together cranberries, onion,
  raisins, currants, vinegar, granulated and brown
  sugars, orange rind and juice, salt, cinnamon, ginger
  and cloves; bring to boil.  Reduce heat to medium-low
  and simmer, stirring often, for 20 minutes or until
  thickened. Pour into hot, sterilized jars, leaving 1/2
  inch headspace; seal and refrigerate for up to 2
  weeks.  Or process in boiling water bath for 5
  minutes; store in cool, dark, dry place. Makes about 5
  cups. Per 2 tsp.: about 20 calories, negligible
  protein, 0 g fat, 5 g carbohydrate.
  
  Recipe By     :
  
  From: Bill Spalding <billspa@icanect.Ne
 
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