---------- 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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