This week, we had a wonderful fall food preservation class where we canned cranberry orange chutney. This recipe is perfect for those upcoming holiday feasts! For our recipe, we used ground cinnamon instead of sticks. When canning, driedspices can be substituted, added or subtracted. Try this perfectly sweet and savory chutney on some cheese and crackers or with your holiday turkey.
Fall Food Preservation: Canning Cranberry Orange Chutney
(Updated: May 8, 2024, 10:56 a.m.)
Cranberry Orange Chutney
- 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 (5%)
- 1 cup orange juice
- 4 teaspoons peeled, grated fresh ginger
- 3 sticks cinnamon
Yield: About 8 half-pint jars.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
| 1. | Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. | |
| 2. | Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard. | |
| 3. | Fill 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. | |
| 4. | Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals. |
Notes:
Other dried spices can be added to taste (for example, Cloves, dry mustard, cayenne pepper). Add or adjust spices during the simmering period.
This product produces an almost jellied chutney due to the natural cranberry pectins.
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