EDDY'S RECIPES
by Eddy Robey M.A.
Cranberry Chutney
Ingredients
1 (12 ounce) bag Cranberries, fresh or frozen
1 cup Sugar
1 medium Onion, diced
1 cup diced Celery
1/2 cup dried Currants
2 tablespoons finely grated fresh Ginger root
1 tablespoon Vegetable Oil
1 cup Water or Orange Juice
Method
Put the Oil in a large saucepan, and then add the Ginger, Celery, and Onion.
Cook and stir over medium heat until the vegetables are soft, but not browned.
Add the remaining ingredients.
Bring to a boil over medium heat, while stirring constantly.
Boil for 2 or 3 minutes, until the skins on most of the berries have popped.
Remove from heat, and chill before serving.
Excerpts from It's Not Just Chicken Soup.
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