CRANBERRY CHUTNEY
1 (16oz) can whole-berry cranberry sauce
1 cup sugar
1/2 cup vinegar
2 teaspoons salt
1/2 teaspoon ground ginger
1 cup raisins
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (Tabasco, etc.)
2 tablespoons molasses
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Place all ingredients in a heavy-bottom sauce pan and bring gently to a boil. Simmer for 25 minutes until the mixture begins to thicken. Cool. Bottle and store in refrigerator. Great with turkey, pork, or any meat - or on biscuits. Keeps indefinitely in the refrigerator.
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