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Title: Cranberry Jalapeno Chutney Categories: Chutney, Canned, Cranberries, Fruits Yield: 1 Servings 1 ts Grated orange rind 1/4 c Fresh squeezed orange juice 12 oz Cranberries 1 1/4 c Onion; finely chopped 1 1/4 c Glace pineapple; chopped 3 Cloves garlic; finely -chopped 2 tb Ginger root; peeled, grated 1 c Red wine vinegar 1 1/2 c Granulated sugar 1 c Golden raisins 1 ts Dry mustard 1/2 ts Cayenne pepper 1 ts Ground cinnamon 1 ts Ground cloves 1 c Water Combine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mixture. Boil gently about 20 minutes; stir occasionally to prevent sticking. Mixture should be slightly runny & will thicken when cooled. Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles. Process in boiling water bath for 10 minutes. Makes about 6 half-pint jars. See notes. Recipe by: Bernardin canning supplies; from website Posted to EAT-L Digest by shade |