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Cranberry Orange Chutney

Chef.at.Home's picture
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Ingredients
  Fresh cranberries 3 Cup (48 tbs)
  Chopped onions 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)
  Currants 1 Cup (16 tbs)
  Cider vinegar 1 Cup (16 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Grated orange rind 1 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground ginger 1 Teaspoon
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Orange
Preparation Time: 
5 Minutes

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