Cranberry Shallot Chutney Recipe #311683
Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.
by mikekey
45 min | 15 min prep
SERVES 12 , 4 half-pint jars
- 3 cups cranberries (fresh or frozen)
- 2 large granny smith apples, peeled, cored and chopped
- 1 1/4 cups light brown sugar, packed
- 1/3 cup raspberry vinegar
- 1/2 cup golden raisin
- 1/4 cup candied ginger, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder (Madras)
- 1 orange, zest of (finely shredded)
- 2 shallots, peeled and minced
- 3/4 cup walnuts, toasted and chopped (or pecans)
- Place all the ingredients except the nuts in a large saucepan.
- Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
- Stir in the nuts.
- Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
- Process for 10 minutes using boiling water bath method.
- Remove jars from water and wait for the "ping" to make sure they are sealed.
- Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
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5 stars