Cranberry Chutney

By shirleyp123

I make double batches of this at Thanksgiving, not only does it make my house smell great, it is great with turkey and other meats all year long, I use it in my Orange Nog Jell-O instead of purchased cranberry sauce. I like it better without nuts for canning, but like it with nuts for meats.

Source Gourmet November 1984 Pg. 136

Ingredients

• 1/2 cup cider vinegar
• 2 1/4 cup brown sugar, packed
• 1/4 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 2 lemons
• 2 oranges
• 1 apple, cored, peeled and chopped
• 6 cups cranberries
• 1/2 cup golden raisins
• 1/2 cup dried apricots, chopped
• 1/2 cup walnuts, chopped (optional)

Preparation

Step 1

In a large saucepan, combine vinegar, sugar, spices and 1 1/2 cups water.

The lemons and oranges need the rind grated, the pith removed and fruit sectioned. Apple needs to e peeled, cored and coarsely chopped. Cranberries need to be rinsed, drained and picked over to remove any that are too soft.

Bring vinegar mixture to a boil, stirring until sugar is dissolved. Add lemon rind & sections, orange rind and sections, chopped apple. Simmer stirring occasionally for 10 minutes. Add 3 cups of the cranberries, the raisins and apricots, then simmer for about 30 minutes (until thickened), stirring occasionally.

Stir in about 2 cups more of the cranberries continue to simmer stirring occasionally for 10 minutes.

Stir in remaining cranberries add nuts if using them, continue to simmer stirring occasionally for 15 minutes.


Transfer hot mixture to serving bowl to cool or to canning jars. serve at room temperature. Refrigerate any remaining sauce.

Canning jars should be filled to about 1/2 inch of the top, juggle to get out any air, clean rim of the jar, add new lids and screw rings into place, but not super tight. Place filled canning jars into large kettle adding how water that covers the jars about 3/4 of way to top but does not cover lids. simmer for about 10 minutes to seal the canning jars. Sealed jars can be stored at room temperature.