Cranberry Orange Chutney Recipe
Ingredients
| Cranberries | 3 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| 1 cup each raisins and currants | ||
| Cider vinegar | 1 Cup (16 tbs) | |
| 3/4 cup each granulated and packed brown sugar | ||
| Orange rind | 1 Tablespoon, grated | |
| Orange juice | 1/2 Cup (16 tbs) | |
| 1 tsp each salt, cinnamon, ground cloves and ginger | ||
Directions
In large saucepan, stir together cranberries, onions, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, cloves and ginger; bring to boil.
Reduce heat to medium-low; simmer, stirring often, for 20 minutes or until thickened.
Ladle into hot, sterilized canning jars, leaving 1/2-inch (1 cm) headspace; seal and refrigerate for up to 2 weeks.
(For longer storage, process in boiling water bath for 5 minutes.)
Reduce heat to medium-low; simmer, stirring often, for 20 minutes or until thickened.
Ladle into hot, sterilized canning jars, leaving 1/2-inch (1 cm) headspace; seal and refrigerate for up to 2 weeks.
(For longer storage, process in boiling water bath for 5 minutes.)
Chef
