Preparing and Canning Chutneys
Cranberry Orange Chutney
- 24 ounces fresh whole cranberries
- 2 cups chopped white onion
- 2 cups golden raisins
- 1½ cups white sugar
- 1½ 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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
||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
||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
||Process Time at Altitudes of
|Style of Pack
||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
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
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