2 to 3 half pint
jars of chutney
- 1 standard-sized can whole cranberry sauce
- ½ cup raisins or currants
- ½ cup
- Wash, squeeze dry, and chop the raisins and add to the cranberry sauce. If using currants, leave them whole. Add the chopped dates, finely chopped onion, sugar, vinegar, spices, and pepper.
- Cook slowly until thick, about 30 minutes. Stir often. Seal in sterile jars or refrigerate.