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Cranberry Orange Chutney

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Ingredients

Adjust Servings:

	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

Nutritional information

98.7

Calories

0 g

Calories From Fat

0.1 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

121 mg

Sodium

25 g

Carbs

1.3 g

Dietary Fiber

21.3 g

Sugars

0.5 g

Protein

65g

Serving Size

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Cranberry Orange Chutney

Name: Cranberry Orange Chutney
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 20
Cuisine: Indian
Ingredients: : 3; : 1; : 1; : 1; : 3/4; : 3/4; : 1; : 1/2; : 1; : 1

Features:

Cuisine:

Indian

I made this and was pretty disappointed with the amount described. I more than doubled the ingredients to begin with and only got 9 half pint jars. A proper description of the final quantity would have been appreciated.

60 min
Serves 20
Easy

Ingredients

Directions

Cranberry Orange Chutney,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.,I made this and was pretty disappointed with the amount described. I more than doubled the ingredients to begin with and only got 9 half pint jars. A proper description of the final quantity would have been appreciated.,This was quick and easy to make. However, it only makes 4 half pint jars. Thankfully, I have enough ingredients to make another batch. Next time I may reduce the salt and cloves to half a teaspoon.

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Steps

1 Done	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.
2 Done	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.