Franklin County

   October 2009
 

Cranberry orange chutney

• 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

Yield: About 8 half-pint jars.

Procedure:  Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard. Fill the hot chutney into clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 minutes at an altitude of 1,000 feet or less, or 15 minutes at altitudes of 1,001 to 6,00 feet. Let cool, undisturbed, 12-24 hours and check for seals.
 
Notes: Other dried spices can be added to taste (for example, cloves, dry mustard, cayenne pepper). Add or adjust spices during the simmering period. This product produces an almost jellied chutney due to the natural cranberry pectins. Cranberries can be home-canned whole,
as a sauce, and as a salsa. If you wish to have cranberries to enjoy after the holidays, wash and drain the berries and pack into containers leaving ½-inch headspace. Seal, label and store in the freezer for up to a year.

Source: the National Center for Home Food Preservation at http://www.uga.edu/nchfp/.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08