Recipe Database
Cranberry Chutney
Cranberry Chutney
16 ounce fresh whole cranberries
1/4 cup sugar
1/2 cup crushed pineapple
1/2 cup seedless red grapes, split
1/4 cup chopped walnuts
1/4 cup pineapple juice
1 tablespoon Knox gelatin
1/2 cup finely chopped celery (chopped so you can still feel the crunch) OPTIONAL

In a medium saucepan, add cranberries and sugar and stir over low heat until sugar is dissolved, about 10 minutes. Remove from heat. Add crushed pineapple, split grapes, walnuts and pineapple juices. Then add gelatin to 1 tablespoon of warm water to dissolve While stirring pour gelatin to cranberry sauce. Pour cranberry sauce into container and refrigerate for 45 minutes to set the sauce firm.