Cranberry Chutney

By draingal

Ingredients

• 6 cups fresh cranberries
• 1 3/4 cups water
• 3/4 cup red wine vinegar
• 2 1/2 cups sugar
• 1 1/2 cups raisins
• 1/4 cup molasses
• 3 dashes Tabasco sauce
• 1 tsp ground black pepper
• 2 1/2 tbsp curry powder
• 1 1/2 tbsp powdered ginger
• 1 1/2 tsp salt

Preparation

Step 1

Combine the above in a large, heavy bottomed stainless pot (do not use aluminum, copper or cast iron).
Bring to a boil and cook until cranberries are well popped. Lower heat and simmer for at least one hour until chutney is thick and flavors are well blended. Stir frequently during the last 15 minutes to prevent sticking and burning.
Serve with holiday turkey, roast pork or grilled chicken