Put cranberries, raisins, ginger, sugar, vinegar and water into 3-quart saute pan and stir to mix well. Put allspice, cloves and cinnamon sticks into small piece of cheesecloth and tie cloth with string or plastic bag tie. Add spice pouch to cranberries and push down into mixture so its flavors are absorbed. Bring cranberries to boil then reduce heat to simmer. Cook 1 1/2 hours, checking and stirring often. Taste and add more sugar or bit of salt if needed, or add more water if chutney dries out. If flavors seem flat, add bit of ground ginger, allspice or cinnamon, stirring in one spice at a time until flavor is lively. Store chutney in jars with lids when done. Cool and refrigerate up to several weeks until needed. Yields about 3 cups. Each tablespoon: 39 calories, 1 mg sodium, 0 mg cholesterol, 0 grams fat, 10 grams carbohydrates, 0 grams protein, 0.16 grams fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - firstname.lastname@example.org
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 48 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.8g|
|Protein 0g||0 %|
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Calories per serving: 74
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