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Results 71 - 80 of 81 for cranberry chutney
Mix all ingredients in heavy iron or copper pot. Boil until thick. Keeps in refrigerator or can be frozen.
Mix cranberries, water and sugar. Bring to a boil and simmer 15 minutes. Blend remaining ingredients and stir into cranberry mixture. Chill. Serve.
Combine and cook until cranberries pop, then add 1/2 cup diced celery (parboiled), 1 cup white raisins (golden), 1/2 cup sliced pears, 1/3 ...
Heat cranberries, water and sugar to boiling in 3 quart saucepan over medium heat, stirring frequently. Reduce heat to low and simmer 15 ...
Cook ingredients in I over medium heat for 15 minutes. Add ingredients in II and cook 15 minutes. Add 12 cup chopped nut. Jar and ...
Using a microplane or other ... oil. While the chutney is still hot, ladle into ... Makes about seven 1/2 pint jars or fourteen 1/4 pint jars.
In large saucepan, combine ingredients. Bring to boil; reduce heat. Simmer 15 minutes; stir occasionally. Chill. Serve in orange cups, if ...
1. Combine ingredients in a medium saucepan. Bring to a gentle boil and cook about 20 minutes over medium heat, stirring occasionally. ...
Peel tangerines, remove tangerines and strings and cut sections in half and remove seeds. Peel and chop the apple. Combine all ingredients ...
Stir together raisins, chutney, chopped pecans and sugar; ... mixture. Bake 15 minutes longer until golden brown. Boil over high heat until thickened.
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