Nothing give cranberries a worse name than the tinned stuff that comes out at this time of year. Wobbly, gloppy, insipid glop. If more time was spent in the simple preparation of these little crimson jewels, I think more people would enjoy them.
This chutney is meant to be canned, but you could make a batch and use it fresh. It was great on a slice of fresh bread!
Cranberry Orange Chutney
INGREDIENTS
24 ounces fresh whole cranberries
2 cups chopped white onion
2 cups golden raisins
1½ cups white sugar
1½ cups packed brown sugar
2 cups white distilled vinegar
1 cup orange juice
Julienned peel of 1 orange – pith removed
4 teaspoons peeled, grated fresh ginger
3 sticks cinnamon
METHOD
- Prepare lids and jars according to manufacturer’s directions.
- Rinse cranberries well.
- Combine all ingredients in a large pot.
- Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender.
- Stir often to prevent sticking or burning.
- Remove cinnamon sticks and discard them.
- Ladle the hot chutney into clean, hot half-pint jars, leaving ½-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 10 minutes.
I like listening to them pop while they cook, after a few minutes they have cooked down.
Makes about 8 – 1/2 pint jars.
Until next time, Eat Well & Keep Digging!
November 6, 2011
This looks really good. Last year I made all sorts of cranberry things because I got several bags on sale after Thanksgiving. I really like hearing them pop when they cook too. I believe I still have a jar off the cranberry sauce that I made. We will likely have it at Thanksgiving.
November 7, 2011
Thanks Becky – they were on sale and looked so pretty I picked up a few bags. This should keep me for a while. I’m looking foraward to using it on leftover turkey in sandwiches
November 7, 2011
good choice
November 7, 2011
To us, Cranberries mean Christmas. Jane usually makes Cranberry sauce for eating with our turkey, and what she calls Cranberry Relish, which is a bit similar to your chutney, only without the orange. I prefer the sweeter, smoother sauce actually.
November 7, 2011
Cranberries with turkey here Mark, so usually Thanksgiving and Christmas. The tinned stuff is so sweet I was looking for something a bit more savory.
November 7, 2011
I will give it a try when I return back to Greece. It would be a lovely addition to our organic smoked turkey. I think our guests at our Guesthouse will love it.
What happens to the pitts though? Do they separate from the flesh while the chutney is boiling?
November 7, 2011
Hi Marianthi! – no pits to speak of, certainly not noticeable while eating. I think it would go perfectly with a smoked bird!
November 9, 2011
This sounds delicious! I like making different chutneys but especially now with turkey, cranberry is perfect. I’ve not gotten into canning, but making enough for the week is what I like to do.
December 12, 2011
Linda, It is delicious, sweet and savory – perfect with turkey or, as I did this morning, on my steel cut oats!