Cranberry-Orange Chutney

Submitted by mer5901

"Another great addition to your holiday table. From The Canning and Preserving Handbook."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 8 half pints

ingredients

• 24 ounces fresh cranberries
• 2 cups white onions, chopped
• 2 cups golden raisins
• 1 1⁄2 cups white sugar
• 1 1⁄2 cups brown sugar, packed
• 2 cups distilled white vinegar
• 1 cup orange juice
• 4 teaspoons fresh gingerroot, peeled and grated
• 3 cinnamon sticks, one inch long

directions

1. Rinse the cranberries well.
2. Combine all ingredients in a large pot and bring the mixture to a boil over high heat. Reduce heat and simmer gently for 15 minutes or until the cranberries are tender, stirring often to prevent scorching.
3. Fill hot half-pint jars with the hot chutney, leaving 1/2 inch head space.
4. Remove air bubbles, and adjust the headspace if needed.
5. Wipe the jar rims with a clean, dampened towel; apply the preheated lid and the screw bands.
6. Process the jars for ten minutes.