Cranberry orange chutney

Yield: 5 Servings

Measure Ingredient

3 c Cranberries - 750 ml

1 c Chopped onion - 250 ml

1 c raisins and currants

1 c Cider vinegar

¾ c Sugar - 175 ml

¾ c Packed brown sugar

1 TB Grated orange rind - 15 ml ½ c Orange juice - 125 ml

1 ts Salt - 5 ml

1 ts Cinnamon

1 ts Ginger

1 ts Ground cloves

In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving ½ inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place.

Makes about 5 cups. Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g carbohydrate.

Recipe By :

From: Bill Spalding <billspa@...

Similar recipes