cranberry chutney

With the approach of Thanksgiving, it would be nice to add something to the repertoire in the pantry. Everyone is familiar with cranberry jelly and sauce, and some folks find cranberry relish, but when we began creating this chutney we had not heard of anyone producing it. Six years later I see a few brands in stores, but like almost all commercial attempts, the rich flavors the home canner will achieve just aren’t there. Making this chutney is as easy as any recipe in this book, takes little time and will be the talk of the Thanksgiving table.

CANING NOTES

• This is a hot pack, acid recipe.

• pH is not an issue. No testing is required.

• This recipe makes 5 or more pints or 11 half pints.

• The recipe can be halved or doubled.

INGREDIENTS

2 ½ pounds fresh whole cranberries, washed

2 oranges, peeled, sliced and seeded, with slices quartered

11/4 ounces garlic cloves, minced

5 cups white sugar

2 ½ cups cider vinegar

3 ounces crystallized ginger, chopped in blender

3/4 pound light raisins

11/4 cups orange juice

1 tablespoon cinnamon

½ teaspoons salt

Prepare and place all ingredients in a pot. Bring to boil and reduce heat. Cook for 20 minutes; add water if mixture gets too thick.

Hot pack at 200 degrees F according to safe canning practices outlined .