Spiced Cranberry Apple Chutney - cooking recipe

Ingredients
    6 cups cranberries
    2 cups tart apples, peeled and chopped
    2 cups onions, chopped
    2 tablespoons crystallized ginger, minced
    2 cups granulated sugar
    3/4 cup brown sugar, packed
    2 teaspoons salt
    1 teaspoon black pepper, freshly ground
    1/2 teaspoon ground cinnamon
    2 cups cider vinegar
Preparation
    Prepare canner, jars and lids.
    In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
    Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
    Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

Leave a comment