Cranberry jalapeno chutney

Yield: 1 Servings

Measure 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 \N 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

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

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