Cranberry Chutney- a great addition to your Thanksgiving Table

Already started on the long list of recipes to make for Thursday- This is one of my favorites - from my good friend Molly. She would make it every year when our families spent the holidays together in Virginia.

Now that we celebrate in Maine- I have to call Molly - chat - and then make the chutney myself!!! Oh well at least I will see her next week when we head back to DC !!

Lots of other things to get done so I will leave you with this recipe- Next up I am going to make Ina Garten's Barefoot Contessa's Lobster Corn Chowder- need to have some Maine type of thing for our holiday!!! George is out hunting for lobsters - will let you know how the whole thing turns out!!!



CRANBERRY CHUTNEY

1 lb fresh cranberries
2 1/2c sugar
1 c water
1/2 tsp salt
6 whole cloves
2 sticks cinnamon
1 c raisins
1 apple - peeled and chopped
1 pear-peeled and chopped
1/2 c chopped celery
1 small onion chopped
1/2 c slivered almonds

Combine the cranberries and the sugar and boil over heat until cranberries pop. Add water, salt, cloves and cinnamon simmerl 15 to 20 minutes. Add raisins, apple, pear, celery and onion and continue simmering until softened. Add slivered almonds and stir. Can cook days ahead and refrigerate. Fish out cloves and cinnamon sticks if you can-before serving-or better still use a little mulling pouch to keep the spices together and easy to dispose before serving! Enjoy!