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Cranberry Jalapeno Chutney


Home | Recipes | C
Canned Chutneys Cranberries Fruits

Ingredients:

  • 1 ts Grated orange rind
  • 1/4 c Fresh squeezed orange juice
  • 12 oz Cranberries
  • 1 1/4 c Onion; finely chopped
  • 1 1/4 c Glace pineapple; chopped
  • 3 Cloves garlic; finely chopped
  • 2 tb Ginger root; peeled, grated
  • 1 c Red wine vinegar
  • 1 1/2 c Granulated sugar
  • 1 c Golden raisins
  • 1 ts Dry mustard
  • 1/2 ts Cayenne pepper
  • 1 ts Ground cinnamon
  • 1 ts Ground cloves
  • 1 c Water

Directions:

Combine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.
 
Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mixture. Boil gently about 20 minutes; stir occasionally to prevent sticking. Mixture should be slightly runny & will thicken when cooled.
 
Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles. Process in boiling water bath for 10 minutes.
 
Makes about 6 half-pint jars. See notes.
 
Recipe by: Bernardin canning supplies; from website
 
Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Nov 26, 1997