Cranberry Chutney
Yield: 6 servings
1 c light seedless raisins
8 oz pitted dates; chopped
2 16 oz. cans whole cranberry sauce
3/4 c sugar
1/4 ts ground ginger
1/4 ts cinnamon
1/4 ts allspice
1/8 ts ground cloves
3/4 c cider vinegar
Combine all ingredients and cook over low heat,
stirring occasionally, about 30 minutes. Spoon into
hot sterilized jars and seal. Yield: 6 1/2 pints, OR
store in 1/2 pints in refrigerator. Keeps about a
month if you don't process. Margaret Scott in Alabama.