Hot Cranberry Chutney

Oxmoor House
about 3 half pints


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1 cup sugar
1 cup water
2 cups cranberries
1/2 cup raisins
1/4 cup finely chopped almonds
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper


Combine sugar and water in a large stainless steel saucepan; bring to a boil. Boil, stirring constantly, until sugar dissolves. Reduce heat; add remaining ingredients. Continue to cook, uncovered, 10 minutes or until cranberries burst and mixture thickens, stirring occasionally. Remove from heat.

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Created date

February 2010