Cranberry Orange Chutney



  • 24 ozs. fresh whole cranberries
  • 2 cups chopped white onion
  • 2 cups golden raisins
  • 1 1/2 s white sugar
  • 1 1/2 s packed brown sugar
  • 2 cups white distilled vinegar (5%)
  • 1 cup orange juice
  • 4 teaspoons fresh ginger, peeled, grated
  • 3 sticks cinnamon
  • Yield: About 8 half-pint jars.


Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Rinse cranberries well. Combine all ingredients in large Dutch oven. Bring to boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.
Fill the hot chutney into clean, hot half-pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner. Half-pints 10 minutes. For elevations over 1,000 feet, process 15 minutes. Let cool, undisturbed, 12-24 hours and check for seals.
Note: Other dried spices can be added to taste (for example, cloves, dry mustard, cayenne pepper). Add or adjust spices during the simmering period. This product produces an almost jellied chutney due to the natural cranberry pectins.


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