You might think I am going for a new record on the chutney recipes but there is something about the savory sweet that just excites me. For my monthly canning group I want to continue to show the diversity of recipes so we aren’t always doing jam or simple flavors, but to push the palate for new and exciting way to can.
As you can tell from my latest posts I am very excited to have cranberries back in season. I want to share my enthusiasm for this complex fruit by doing a Cranberry Chutney with the group. Many may know that I don’t like raisins so I decided to make sure all of the jars went home with the ladies that attended today. Tasting around the raisins this chutney is going to be fantastic with the stuffing at Thanksgiving and giving that turkey sandwich and extra zip for leftovers. Enjoy!
- 3 cups fresh or frozen cranberries
- 1 1/4 cups finely diced red onion
- 1 1/4 cups chopped dried pineapple (candied if you like)
- 3 cloves garlic, finely chopped
- 2 T. finely chopped gingerroot
- 1 t. grated orange zest
- 1/4 cup fresh squeezed orange juice
- 1 cup cider vinegar
- 1 1/2 cups sugar
- 1 cup golden raisins
- 1 cup water
- 1 t. dry mustard
- 1 t. ground cinnamon
- 1 t. ground cloves
- 1/2 tsp. cayenne pepper
- In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. Bring to boil over medium heat stirring occasionally.
- Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes.
- Add sugar, raisins, water, mustard, cinnamon, cloves, and cayenne. Boil gently, stirring frequently for about 15 minutes. (Mixture will be slightly runny and will thicken upon cooling)
- Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles, and adjust headspace by adding additional chutney.
- Wipe rim, center hot lid, add ring, and process in water bath for 10 minutes once the water has come to a full boil. (six – 8 oz jars)
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