Spicy Cranberry Chutney

  0.0 – 0 reviews  • Cranberry
Level: Easy
Total: 40 min
Prep: 40 min
Yield: 5 cups (five 1/2-pint jars)

Ingredients

  1. 8 cups fresh or frozen cranberries (2 pounds)
  2. 2 shallots, minced
  3. 2 jalapeno peppers, seeded and minced
  4. 2 cloves garlic, minced
  5. 1 1/2 cups packed light brown sugar
  6. 1 1/2 cups granulated sugar
  7. 1 1/2 cups red-wine vinegar
  8. 2 tablespoons minced fresh ginger
  9. 2 tablespoons whole mustard seeds
  10. 1 tablespoon freshly grated orange zest
  11. 1 tablespoon freshly grated lemon zest
  12. 2 teaspoons salt

Instructions

  1. What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.
  2. Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate. Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions. Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium Exchanges: 1/2 other carbohydrate

Nutrition Facts

Serving Size 1 of 8 servings
Calories 386
Total Fat 1 g
Saturated Fat 0 g
Carbohydrates 96 g
Dietary Fiber 6 g
Sugar 84 g
Protein 1 g
Cholesterol 0 mg
Sodium 602 mg

 

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