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CRANBERRY CHUTNEY II

(from Home-Canning Online )

Donated by : jschell@nettally.com

6 half-pint jars 
1 tsp grated orange rind 
1/4 cup fresh-squeezed orange juice 
1 bag (12 oz) cranberries 
1 1/4 cups finely chopped onion 
1 1/4 cups chopped glace pineapple (optional) 
3 cloves garlic, finely chopped 
2 tbsp peeled, grated, & finely chopped ginger root 
1 cup red wine vinegar 
1 1/2 cups granulated sugar 
1 cup golden raisins 
1 tsp dry mustard 
1/2 tsp cayenne pepper 
1 tsp ground cinnamon 
1 tsp ground cloves 
1 cup water 

* Combine orange rind, orange juice, cranberries, onion, pineapple, garlic, gingerroot and vinegar in a large stainless steel or enamel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.

* Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, and water into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling.

* Pour into sterilized jars, use 1/2 inch headspace. Process in boiling water bath for 10 minutes.

LISAıS NOTE: I plan to use this recipe, omitting the pineapple. I'll probably add a mixture of finely chopped jalapenos and habaneros, depending on whatıs ripe at the moment. I'm guessing that 12-18 jalapenos and 6 habaneros (unseeded) will get me in the ballpark. I'll probably use a pressure canner also, even though it probably isnıt needed (Iım the type that tapes an envelope after sealing it.)

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