Monday, November 7, 2011

Cranberry Orange Chutney (Canning friendly recipe)

This recipe produces a cranberry that taste's like a cranberry! You get a tart sweet taste. If you prefer a more sweet version, increase the sugar and brown sugar by 1/2 cup each.
You can can...(funny huh?) or not can this recipe. If you choose to can, use the hot water method and follow the directions from the National Center for Home canning. Super easy and these make great little gifts!

Cranberry Orange Chutney

  • 24 ounces fresh whole cranberries
  • 2 cups chopped white onion
  • 2 cups golden raisins
  • 1½ cups white sugar
  • 1½ cups packed brown sugar
  • 2 cups white distilled vinegar (5%)
  • 1 cup orange juice
  • 4 teaspoons peeled, grated fresh ginger
  • 3 sticks cinnamon
Yield: About 8 half-pint jars.
Rinse cranberries well. Combine all ingredient in large dutch oven. Bring to a boil over high heat, reduce heat and simmer 15 minutes until cranberries are soft, stir often to prevent scorching. Remove cinnamon sticks and discard.
Cool and seal in tight-fitting container for up to one week or preserve, following the link above.

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