Cranberry Chutney

Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.

• Ready In: 40 mins
• Yields: 7 cups

Ingredients

• 1  lb fresh cranberries
• 2 1⁄2 cups sugar
• 1  cup water
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1  medium onion, chopped
• 1  medium tart apple, peeled and cubed
• 1  medium pear, peeled and cubed
• 1  cup raisins
• 1⁄4 cup lemon juice
• 1⁄2 cup  chopped walnuts

Directions

1. In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
2. Bring to a boil; reduce heat.
3. Simmer, uncovered, for 10 minutes.
4. Add the onion, apple and pear; cook for 5 minutes.
5. Remove from the heat; stir in raisins and lemon juice.
6. Cover and refrigerate for 8 hours or overnight before serving.
7. Just before serving, stir in the walnuts.
8. Serve with meat or dressing.