Cranberry, Ginger, and Orange Chutney
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 16-20
ingredients
- 3 (1020.58 g) package fresh cranberries
- 3 semiripe golden delicious apples, peeled, cored, and cubed
- 354.88 ml golden raisins
- 354.88 ml sugar
- 29.58 ml finely grated orange zest
- 3 inch cinnamon sticks or 9.85 ml ground cinnamon
- 29.58 ml minced fresh ginger
- 1.23 ml freshly grated nutmeg
- 78.78 ml Cointreau liqueur (optional)
directions
- Place all ingredients except the liqueur in a large non-reactive saucepan. Bring to a boil; reduce the heat to low and simmer, uncovered, stirring often, until the mixture thickens, about 25 minutes.
- Remove the saucepan fromt he ehat, stir in the liqueur, and let the chutney cool to room temperature. Cover and refrigerate overnight. Serve lightly chilled.
- REMARKS: The chutney will keep in the refrigerator, in tightly covered jars, for 6 months or longer. You may also "pack" the chutney in hot sterilized pint jars, leaving 1/2-inch head space, and process them for 20 minutes. (She recommends doubling the recipe if you wish to can this chutney.).
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!