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Cranberry Chutney

November 21, 2010

My dad has been making this chutney for years, its a great twist on cranberry sauce for Thanksgiving dinner, but also a fantastic sauce for grilled chicken, baked chicken, turkey breasts and pretty much anything poultry-esque.
We got this recipe originally from The Taste of Oregon Cookbook (the one that our pet bird Tweety nibbled at), which is a fantastic cookbook, good for basics and some twists on basics (Cranberry Chutney, Cranberry Orange Nut Bread, Sour Cream Coffee Cake, Black Bottom Cupcakes). My dad has since modified it, and it’s delicious!

Cranberry Chutney

1 Bag of Cranberries (amounts to about 2 cups)
1 Large Onion, diced
1 and 1/2 Apples, diced
2 Green Peppers, diced
2 cups Brown Sugar
1 cup White Vinegar
2 Teaspoons Ginger
1.5 Teaspoons salt
Zest and Juice from 1 Lemon
2 Oranges, whacked in food processor or magic bullet (no pits)
1 and 1/2 cups raisins
2 Teaspoons Chinese Five Spice
2 Teaspoons Cinnamon

Combine in a pot and cook on low for 1 and 1/2 hours.

Cranberries

Onions

1.5 Apples, I used Cortland, since we had them in the fridge and ate the half of the apple I didn’t put in, you could always go with just 1 apple too if you don’t want a half apple.

1 GIGANTIC Pepper, normally I would use two, but this baby was large enough

Zest and Juice from a Lemon

Oranges cut up

And PULVERIZED in the Magic Bullet

Some ginger, I keep a jar of crushed ginger in the fridge, its a great addition to stir fries and easier than keeping fresh ginger root in stock.

Salt

Brown Sugar

Chinese Five Spice (Combo of Cinnamon, Ginger, Cloves, Anise, Fennel)

Cinnamon

Mix in a pot and cook on low

Since I made so much I decided to can it (or jar it rather), why is it called canning when you are actually putting it in jars? I picked up a 12 pack of 8oz jars for canning at the grocery store and had enough to fill up 8 jars!

I never have canned before and only vaguely remember my dad doing it, but it actually turned out to be pretty easy, you fill the jars (with hot stuff) place the flat lids on and then loosely screw the caps on.

A few of the jars popped on their own, as the temperature lowers, the pressure drops in the jar and sucks the lid down and seals the jar. This is how you get the pop that happens when you open a jar of pickles or jelly. Most of the lids didn’t pop on their own so I put them in a sauce pan in about 1.5 inches of boiling water for ten minutes. Then I took them off the heat, popped them on a cookie rack to cool and a minutes later the apartment filled with the sound of popping jars.

Chutney that will last for years! Or rather until we give the jars away for Christmas presents in a few short weeks.

 

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