Yield: About 8 half-pint jars.
|1.||Wash and rinse half-pint canning jars; keep hot until ready to use.
Prepare lids according to manufacturer's directions.
|2.||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.
|3.||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
|4.||Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.|
|Table 1. Recommended process time for Cranberry Orange Chutney in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
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.
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. March 2003.