Easy Cranberry Chutney

This recipe was given to me by an old friend, Ginny Dowd, and I have made it for years! It always gets rave reviews when I serve it.

• Ready In: 45 mins
• Yields: 2 quarts

Ingredients

• 1  cup sugar
• 1⁄2 cup red wine vinegar
• 2  tablespoons molasses
• 1  tablespoon curry powder
• 1  tablespoon Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon  hot pepper sauce
• 2 (16 ounce) cans whole berry cranberry sauce
• 1  cup golden raisin

Directions

1. Bring to boil the first eight ingredients.
2. Stir in the cranberry sauce and raisins.
3. Simmer 30 minutes.
4. Chutney will thicken as it cools.
5. Will keep 6 weeks in refrigerator.