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LOCATION: Recipes >> Preserving >> Cranberry Chutney 05

Print this Recipe    Cranberry Chutney 05

Cranberry Chutney

1/2 cup cider vinegar
2 1/4 cups firmly packed light brown sugar, or to taste
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
2 lemons, rind grated, pith discarded, and the fruit cut into sections
2 navel oranges, rind grated, pit discarded and the fruit cut into sections
1 apple, peeled and chopped coarse
6 cups cranberries, picked over
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped walnuts

In a large saucepan combine the vinegar, the sugar, the curry
powder, the ginger, the cloves, the allspice, the cinnamon, and 1
1/2 cups water and bring the liquid to a boil stirring until the
sugar is dissolved. Add the lemon rind, the orange rind, the lemon
sections, the orange sections, and the apple and simmer the mixture,
stirring occasionally, for 10 minutes. Add 3 cups of the cranberries,
the raisins, and the apricots and simmer the mixture, stirring
occasionally for 30 to 40 minutes, or until it is thickened. Stir
in 2 cups of the remaining cranberries and simmer the mixture,
stirring occasionally, for 10 minutes. Stir in the remaining 1
cup cranberries and the walnuts and simmer the mixture, stirring,
for 15 minutes. Transfer the chutney to a bowl, let it cool and
chill it covered, overnight or for up to 2 weeks. Or, if desired,
spoon the hot chutney into sterilized Mason-type jars, filling the
jars to within 1/4 inch of the top, and rap the jars on a hard
surface to eliminate any air bubbles. Wipe the rims with a dampened
cloth and seal the jars with the lids. Put the jars in a water
bath canner or on a rack in a deep kettle and add enough hot water
to the canner to cover the jars by 2 inches. Bring the water to
a boil and process the jars, covered, for 10 minutes. Transfer
the jars with canning tongs to a folded dish towel and let them
cool. Store the chutney in a cool, dark place. Serve the chutney
at room temperature. Makes about 6 cups.

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