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| FoodsMela.com |
| RECIPE FOR CRANBERRY ORANGE CHUTNEY |
Title: Cranberry Orange Chutney
Category: Sauces
Instructions:
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
20 servings 10 half-pints
Change to: half-pints US Metric
3 cups fresh cranberries (can use frozen-no need to thaw)
1 cup onions, peeled and chopped
1 cup raisins (or currants)
1 cup cider vinegar
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
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