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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve for a holiday meal with turkey or ham or as a quick appetizer with gingersnaps and cream cheese. Ingredients:
8 (16-ounce) cans jellied whole-berry cranberry sauce |
2 cups firmly packed light brown sugar |
2 cups chopped dates |
2 cups currants or raisins |
2 cups slivered almonds |
2 cups apple cider vinegar |
1/4 cup minced crystallized ginger |
2 teaspoons ground allspice |
Directions:
1. Combine all ingredients in a large Dutch oven. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 30 minutes.
2. Cool, place in jars, and store in refrigerator up to 2 weeks. For longer storage, pack chutney into hot sterilized jars, filling to 1/2 inch from top; remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
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