Cranberry orange chutney — NCHFP
A tested cranberry-orange chutney with onion, raisins, ginger and cinnamon, yielding about eight hot-packed half-pint jars.
Ingredients
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
Canning method
- 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.
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Recipe Notes
Safety: Use white distilled vinegar labeled 5% acidity and keep the tested ingredient proportions unchanged. Pack in half-pint jars with 1/2-inch headspace. Process for 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, or 20 minutes above 6,000 feet. Other dried spices may be adjusted to taste during simmering. Source: National Center for Home Food Preservation.