| 6 cup apple cider | | 12 cup cider vinegar | | two (10-ounce) cartons of fresh pearl onions, blanched in boiling water for 3 minutes, drained, and peeled | | 3/4 cup raisins | | 1/4 cup firmly packed light brown sugar | | a pinch of ground cloves |
| | In a large saucepan combine the cider, the vinegar , the onions , the raisins , the brown sugar , the cloves , and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week. Serve the chutney with roasted meats or poultry. | | Makes about 2 cups. |
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