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Results 71 - 80 of 371 for chutney
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in a large, heavy sauce pan. Cook 15 minutes. Stir in remaining ...
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 5 minutes or until berries begin to burst. Chill ...
1. Bring the sugar and ... 3. Ladle the chutney into sterilized jars, and refrigerate ... chutney will keep up to two months in the refrigerator.
74. CHUTNEY
In a 5-quart (or larger) ... with boiling hot chutney. Run a spatula down ... 5 minutes. Remove from water and cool thoroughly. Makes 4 pints.
Wash cranberries, remove stems. In 5 quart heavy saucepan combine apples, cubed, vinegar, sugar, ginger, garlic, mustard seed, salt, red ...
Peel pears and cut into 1/2 inch cubes. Don't cool. Bring sugar and water to a boil. Add pears, cranberries, cinnamon and orange zest. ...
77. CHUTNEY
Cut fruit into small pieces ... prevent sticking. Pour chutney into hot, sterilized jars and ... cheese as an hors d'oeuvre. Makes 8 to 10 pints.
Shape softened cream cheese in any way desired. Refrigerate. Combine cranberries, sugar and lemon juice in small saucepan. Cook over medium ...
Simmer cranberries, apples, sugars, raisins, spices and 1 cup water uncovered in a 4 quart saucepan over medium heat, stirring frequently, ...
In a two quart saucepan ... low, simmer 15 minutes. Remove from heat; stir in remaining ingredients. Cover and refrigerate. Makes 7 cups chutney.
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