Add the orange zest, grated ginger — the Microplane Zester makes quick work of that too — and rum or brandy, if using. Keep a few bags of cranberries handy in your freezer to make this wonderful chutney any time of year. It's a nice departure from a traditional cranberry sauce. Sign up now to recieve an email update when fresh new recipes are published! 3. Turn off the canner and wait 5 minutes before removing the jars. https://www.foodnetwork.com/fn-dish/recipes/2017/11/cranberry-sauce-5-ways • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). (Mixture will be slightly runny and will thicken upon cooling). Combine all prepared ingredients in a large stockpot; bring to a boil. Makes about 6 x 250 ml jars, Prep Time: For those of you that don't know the difference between a chutney and a jam most chutney… You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath. This stuff is delicious! • Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. chopped dried pineapple (candied if you like). • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. • Combine cranberries, onion, glace pineapple, garlic, gingerroot, grated orange zest, orange juice and vinegar in a large stainless steel saucepan. Ladle into sterile jars and cook jars in a water bath for 10 minutes, according to safe canning procedures. Bring to boil over medium heat stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Remove cinnamon sticks and discard. :-) Great with cheese. Enjoy! 1. You might think I am going for a new record on the chutney recipes but there is something about the savory sweet that just excites me. Add sugar, raisins, water, mustard, cinnamon, cloves, and cayenne. Add the cranberries and return to a boil. Stir often to prevent scorching. Repeat for remaining chutney. Instructions. I want to share my enthusiasm for this complex fruit by doing a Cranberry Chutney with the group. • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. Remove air bubbles, and adjust headspace by adding additional chutney. Originally submitted to ThanksgivingRecipe.com. Wipe jar rim removing any food residue. Set screw bands aside. 1 1/2 cups packed light brown sugar. Prepare lids and ring bands according to manufacturer’s directions. • Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. Bernardin®/MD is Canada's trusted source for home canning products and recipes. Store screw bands separately or replace loosely on jars, as desired. Expert. Combine all ingredients in a large saucepan; bring to a boil. 2. Cook, uncovered, over low heat for 2 hours, stirring every 10-15 minutes or so. 2 jalapeno peppers, seeded and minced. By choosing to use fresh cranberries or frozen cranberries you will be making this easy cranberry chutney to go along with your charcuterie and cheese board beyond Thanksgiving. 10 Minutes, Difficulty: Sealed discs curve downward and do not move when pressed. This is a wonderful dish for people who like new and different tastes. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Bring to a boil, then simmer gently … Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. Combine all ingredients in a large Dutch oven. As you can tell from my latest posts I am very excited to have cranberries back in season. In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. Reduce heat; simmer, uncovered, 3 minutes. Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. https://www.davidlebovitz.com/thanksgiving-cranberry-chutney-recipe-sauce 60 minutes, Processing Time: Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Transfer the cranberry chutney to a bowl and chill until serving time. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Wipe rim, center hot lid, add ring, and process in water bath for 10 minutes once the water has come to a full boil. 3. Centre hot sealing disc on clean jar rim. Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar. (six – 8 oz jars), Sustainable living and preserving the future. Boil gently, stirring often, uncovered for 45 minutes. Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*. Remove air bubbles and seal with 2 part canning lids. Cover canner and bring water to full rolling boil before starting to count processing time. The Text entered in the Captcha Box does not match the image, Send this list of ingredients to yourself by email, 1 -1/4 cups (300 ml) finely chopped onion, 1 -1/4 cups (300 ml) chopped glacé pineapple, 2 tbsp (25 ml) peeled, grated & finely chopped gingerroot, 1/4 cup (50 ml) freshly squeezed orange juice. Keep jars and sealing discs hot until ready to use. Yield: Mixture should be slightly runny and will thicken upon cooling. Light Cherry Raspberry Preserves – No Sugar Needed Pectin. • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). More Cranberry Chutney Recipes Cranberry-Tomato Chutney Rating: Unrated 3 Delightfully fragrant and spicy cranberry chutney. Ladle hot chutney into hot jars, leaving ½ inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more … Reduce heat and simmer, stirring frequently, until the cranberries have broken down and the liquid has thickened, about ten minutes. Mixture should be slightly runny and will thicken upon cooling. In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. 3.2.1263. Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes. I'll be making another batch again this weekend, as I don't think it'll last until Christmas. It includes some interesting flavors from dried pineapple and garlic, but the classic recipe will always include the raisin. All Right Reserved, More for the Holidays – Cranberry Chutney. Remove screw bands; wipe and dry bands and jars. Simmer an additional five minutes. Meat, Fish, Soup, Stews, and Savory Sauces. I made my first batch of this Christmas cranberry chutney just before Thanksgiving, and we sampled it with our turkey dinner. I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. • After cooling check jar seals. For information about Ball® and Kerr® canning products, click here. Bring mixture to a boil over medium heat. Perfect for your Thanksgiving table my recipe for cranberry apple chutney also has freshly grated ginger, brown sugar, orange zest and an optional kick of heat.