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Cranberry orange chutney — NCHFP
Ingredients
- 24 ounces fresh whole cranberries
- 2 cups chopped white onion
- 2 cups golden raisins
- 1 1/2 cups white sugar
- 1 1/2 cups packed brown sugar
- 2 cups white distilled vinegar (5%)
- 1 cup orange juice
- 4 teaspoons peeled, grated fresh ginger
- 3 sticks cinnamon
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to the manufacturer’s directions.
- Rinse the cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat, reduce the heat, and simmer gently for 15 minutes or until the cranberries are tender. Stir often to prevent scorching. Remove and discard the cinnamon sticks.
- Fill clean, hot half-pint jars with the hot chutney, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe jar rims with a damp clean paper towel, and apply two-piece canning lids.
- Process half-pint jars in a boiling-water canner for 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, or 20 minutes above 6,000 feet. Cool undisturbed for 12–24 hours, then check seals.
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint jars; 1/2-inch headspace; about 8 half-pints.
Tested source
Preparation timeline
Prepare fruit and aromatics; combine and bring to a boil; simmer 15 minutes until cranberries are tender; remove cinnamon; hot-pack; process; cool.
Equipment
Boiling-water canner, half-pint jars, jar lifter, funnel, bubble remover, and a large nonreactive pot.
Visual method guide
- Prepare and accurately measure the ingredients.
- Fill the approved jars at the stated headspace.
- Process by elevation and cool upright, undisturbed.
Safety essentials
Use white distilled vinegar labeled 5% acidity and preserve the tested ingredient proportions. Dried spices may be adjusted only as the source permits.
About this recipe
A tart-sweet cranberry and orange chutney with onion, raisins, ginger, and cinnamon.
Before you begin
Measure all ingredients before cooking and plan to stir often during the 15-minute simmer to prevent scorching.
Altitude/pressure schedule
| Elevation | Half-pints |
|---|---|
| 0–1,000 ft | 10 min |
| 1,001–6,000 ft | 15 min |
| Above 6,000 ft | 20 min |
Serving suggestions
Pair with poultry, pork, cheese, or holiday meals after opening.
FAQ
Can spices be adjusted? The source permits other dried spices to be adjusted to taste during simmering; do not change acid or produce proportions.
Recipe context and comparison
This is a vinegar-acidified chutney, not plain cranberry sauce, and follows its own tested process.
Troubleshooting
Stir frequently to prevent scorching and remove cinnamon sticks before filling jars.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
How much of the main ingredient should I grow?
10–22 lb of Berries per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.