It includes some interesting flavors from dried pineapple and garlic, but the classic recipe will always include the raisin.
- 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)