Cranberry Fruit Chutney

Lennie's Note:

Fresh and tangy with a beautiful colour.

• Total Time: 40 hrs 30 mins
• Prep Time: 8 hrs
• Cook Time: 32 hrs 30 mins

Ingredients:

Yield: 9 cups

• 2 cups lightly packed dried apricots
• 2 ½ cups orange juice
• 1 cup chopped dates
• ½ cup golden raisin
• ½ cup chopped preserved gingerroot
• 2 (12 ounce) packages cranberries
• 1 ½ cups white sugar
• 1 ¼ cups finely chopped onions
• ¾ cup corn syrup
• ¾ cup cider vinegar
• 1 ½ teaspoons mustard seeds
• ¼ teaspoon salt

Directions:

1. Cut apricots into 1/4-inch-wide strips.
2. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
3. Cover and let stand for at least 8 hours or up to 24 hours.
4. Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
5. Bring to a gentle boil over medium heat, stirring often.
6. Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
7. Cranberries will have popped; the process takes about 20 minutes.
8. Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
9. Cover with prepared lids; screw on bands fingertip-tight.
10. Process in boiling water bath for 10 minutes.

Reviews

[Kate]

I didn't end up with enough because the large group of friends who came over when I served the first jar hinted strongly, VERY STRONGLY that they'd love to have some too. The recipe is simple (compared to other chutneys I've made) and yummy. . .

[Gay Gilmore]

I love homemade cranberry sauce and all the extra dried fruit in this version made this recipe a great one. I could just eat it by the spoonful. Definately making it again!