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EDDY
ROBEY'S RECIPES  |
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Cranberry Chutney |
11/1/2002 |
Issue: 3.11 |
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A Touch of India for Your Feast
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. Copyright 2002 Eddy Robey Excerpts from It's Not Just Chicken Soup. hosted by the Gantseh Megillah Back to the recipe list. |
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