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Hot Cranberry Chutney

Hot Cranberry Chutney

Oxmoor House JANUARY 1985

  • Yield: about 3 half pints

Ingredients

  • 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

Preparation

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.

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Hot Cranberry Chutney Recipe

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