Cranberry jalapeno chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Grated orange rind |
| ¼ | cup | Fresh squeezed orange juice |
| 12 | ounces | Cranberries |
| 1¼ | cup | Onion; finely chopped |
| 1¼ | cup | Glace pineapple; chopped |
| 3 | Cloves garlic; finely chopped | |
| 2 | tablespoons | Ginger root; peeled, grated |
| 1 | cup | Red wine vinegar |
| 1½ | cup | Granulated sugar |
| 1 | cup | Golden raisins |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cloves |
| 1 | cup | 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 ½ 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@...> on Nov 26, 1997