Recipe by Outta Here
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Top Review by Chef Dudo
Around November/December I stack up on bags of frozen cranberries just to be able to use it all year round. So-that's what I used for this recipe and I must say it was well worth it. I had some doubts concerning the full cup of vinegar since cranberries are tart enough but decided to stick to the recipe regardless. Was I glad I did! The result is less sweeter (which is a big plus) than usual, and oh so nice with all the spices. It goes perfect with not only grilled meats but also with baked chicken, fish and vegetarian meals (so far I have had it as condiment with the aforementioned).
I did not can it, just put the whole chutney in a big glass jar with a lid and it will not last long enough to justify canning. This was a real treat and I will surely make it again.
Thanks for posting.
Made for ***Ramadan Recipe tag - 2011***
- 3 cups fresh cranberries (can use frozen-no need to thaw)
- 1 cup onion, peeled and chopped
- 1 cup raisins (or currants)
- 1 cup cider vinegar
- 3⁄4 cup sugar
- 3⁄4 cup light brown sugar, firmly packed
- 1 tablespoon orange zest
- 1⁄2 cup orange juice
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
Directions See How It's Made
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.