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Cranberry Chutney
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    Cranberry Chutney

  • 1 tsp grated orange rind 5 mL
  • 1/4 cup freshly squeezed orange juice 50 mL
  • 1 bag (12 oz/340 g) cranberries 50 mL
  • 1 1/4 cups finely chopped onion 300 mL
  • 1 1/4 cups chopped glace pineapple 300 mL
  • 3 cloves garlic, finely chopped 3
  • 2 tbsp peeled, grated & finely chopped gingerroot 25 mL
  • 1 cup red wine vinegar 250 mL
  • 1 1/2 cups granulated sugar 375 mL
  • 1 cup golden raisins 250 mL
  • 1 tsp dry mustard 5 mL
  • 1/2 tsp cayenne pepper 2 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 tsp ground cloves 5 mL
  • 1 cup water 250 mL
  • Combine grated orange rind, orange juice, cranberries, onion, glace 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. Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars in canner over high heat. Stir sugar, raisins, mustard, cayenne pepper, 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. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle hot chutney into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

    From: www.home-canning.com
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