12.27.2014

Cranberry Chutney

Cranberry Chutney is so good. Grab some cheese and cracker and hit the sofa. This and my Tomato Jam were big seller's at the Holiday Boutique.

I honestly thought neither would go before the Blueberry or Mango Jams.


Great Holiday Gift !




So much good stuff in this Chutney. The ingredient will vary once you get the hang of cooking the Chutney.

This recipe will give you approximately 10 pint jars. Cut the recipe in half to make less.

 

Ingredients

8 cups fresh whole cranberries
2 cups chopped red onion
2 cups golden raisins
1 cup white sugar
3 cup packed brown sugar
1 cup cider vinegar
2 cup orange juice
1 tsp cinnamon
1 tsp nutmeg
1 cup chopped walnuts
1 tbs lemon zest and 1 tbs orange zest
1 cup thinly slice and chopped orange peel
1 tsp dry mustard


Here are a few spices you can add if you want a bit of a personal taste. 1 tsp cayenne pepper will give it a little bite. Adding some ginger powder is a wonderful taste during the Holiday's. I say this because we get so pumpkin out that to turn your guest taste buds around is a good thing.

Wash your cranberries !



Before we start let me give you a few hint's on "your" chutney. This recipe can be tweaked and added to or minus the ingredients.

The best thing to do is start with the basic recipe taste and add or remove spices to adjust the taste. An example is my husband loves his cranberry fixin's tangy so I take my sugar down a notch about a half cup.


 Notice no pectin ! Well the cranberries have a   natural cranberry pectin. Love that !





With that let us get started. In your stainless steel pot add together the cranberries, onion, orange peel, orange juice and cinnamon sticks. Let this simmer on a medium heat until the cranberries start to soften and pop open. This will take about 15 minutes or so just remember to stir to prevent scorching.







Add the rest of your ingredients. Let this simmer for an additional 30 minute at a low simmer. Stir often.



While the chutney is simmering. Get your clean warm jars ready to fill. Fill the jars leaving a 1/2-inch head space. Remove air bubbles and adjust your head space if needed. Wipe the rims of the jars with a damp paper towel clean and cap.

Process in a water bath for 15 minutes. Remove let them cool for at least 12 hours . Once cooled check the seal and remove twist clean the jars and store.  Make sure you label and date.






I got some of my baby toast and it is heaven on a cracker my friend!


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    

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