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Orange-Cranberry Chutney

southern.chef's picture
Ingredients
  Oranges 6 Medium
  Cranberries 12 Ounce (1 Package)
  Raisins 3⁄4 Cup (12 tbs)
  Sugar 2 Cup (32 tbs)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs)
  Cinnamon stick 2 Inch
  Garlic clove 1 Small
  Curry powder 1⁄2 Teaspoon
Directions

Peel 2 oranges, slice peels into julienne strips to yield 1/4 cup.
Squeeze peeled oranges to yield 1/2 cup juice.
Peel remaining 4 oranges, and remove orange sections.
Combine all ingredients except orange sections in a Dutch oven.
Cook over medium heat, stirring constantly, until sugar dissolves and cranberry skins pop.
Remove mixture from heat.
Take out cinnamon stick and garlic, discard.
Stir in orange sections.
Quickly spoon into hot sterilized jars, leaving 1/4 inch headspace.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Servings: 
5

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