Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. • After cooling check jar seals. Fill the hot chutney into clean, hot half-pint jars, leaving ½-inch headspace. For best quality, use home canned foods within one year. Expert. 1. Turn off the canner and wait 5 minutes before removing the jars. (six – 8 oz jars), Sustainable living and preserving the future. Sign up now to recieve an email update when fresh new recipes are published! This is a wonderful dish for people who like new and different tastes. Prepare lids and ring bands according to manufacturer’s directions. Directions. Bring mixture to a boil over medium heat. 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. 2 cloves garlic, minced. It's a nice departure from a traditional cranberry sauce. Set screw bands aside. Most all chutney’s are made with some type of vinegar to increase the acidity. Find where canning supplies are sold. • Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. 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. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Ingredients: 12 (allspice .. apple .. celery .. cinnamon .. cloves ...) 1 2 3 4 5 6 7 8 Next. Remove air bubbles and adjust headspace if needed. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. top of page. In a medium sauce pan, over medium heat, bring the water and granulated sugar to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*. Remove cinnamon sticks and discard. Boil gently, stirring often, uncovered for 45 minutes. Bring to boil over medium heat stirring occasionally. Keep a few bags of cranberries handy in your freezer to make this wonderful chutney any time of year. I made my first batch of this Christmas cranberry chutney just before Thanksgiving, and we sampled it with our turkey dinner. Mixture should be slightly runny and will thicken upon cooling. Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes. Sealed discs curve downward and do not move when pressed. Combine all prepared ingredients in a large stockpot; bring to a boil. 3. Add sugar, raisins, water, mustard, cinnamon, cloves… Reduce heat, cover and boil gently until cranberries soften and burst, about 15 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. CRANBERRY CHUTNEY. Add sugar, raisins, water, mustard, cinnamon, cloves, and cayenne. Add the cranberries and return to a boil. Light Cherry Raspberry Preserves – No Sugar Needed Pectin. • 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. Rinse cranberries well. THANKSGIVING CRANBERRY CHUTNEY Cook cranberries, raisins, sugar, ginger, cinnamon, clove and water over medium heat for 15 minutes. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally. Transfer the cranberry chutney to a bowl and chill until serving time. 3.2.1263. 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. 10 Minutes, Difficulty: Boil gently, stirring occasionally to prevent sticking, about 20 minutes. • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. 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. Remove air bubbles, and adjust headspace by adding additional chutney. Screw band down until resistance is met, then increase to fingertip tight. Meat, Fish, Soup, Stews, and Savory Sauces. Sometimes, I include a recipe to pair with the chutney and explain that chutney is kind of a savory jam that generally goes well with grilled meats or roasted poultry. Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. 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. Spiced Apple Cranberry Chutney . In a medium saucepan combine the water and sugar. Gather the ingredients. chopped dried pineapple (candied if you like). Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Many may know that I don’t like raisins so I decided to make sure all of the jars went home with the ladies that attended today. This stuff is delicious! Cover canner and bring water to full rolling boil before starting to count processing time. Reduce heat and simmer until thickened, about 45 minutes. • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). I'll be making another batch again this weekend, as I don't think it'll last until Christmas. As mixture thickens, stir frequently to prevent sticking. It’s a flavourful substitute for commercially canned cranberry condiments. For my monthly canning group I want to continue to show the diversity of recipes so we aren’t always doing jam or simple flavors, but to push the palate for new and exciting way to can. Remove air bubbles and seal with 2 part canning lids. 1 1/2 cups packed light brown sugar. For those of you that don't know the difference between a chutney and a jam most chutney… 2 jalapeno peppers, seeded and minced. The recipe is a chutney and it turned out amazing. I want to share my enthusiasm for this complex fruit by doing a Cranberry Chutney with the group. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. 60 minutes, Processing Time: Centre hot sealing disc on clean jar rim. Design by ideaLEVER Solutions Inc. Powered by CommerceCMTM. Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year. Combine all ingredients in a large saucepan; bring to a boil. Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies. Mixture should be slightly runny and will thicken upon cooling. (Mixture will be slightly runny and will thicken upon cooling). Reduce heat and simmer, stirring frequently, until the cranberries have broken down and the liquid has thickened, about ten minutes. https://www.foodnetwork.com/fn-dish/recipes/2017/11/cranberry-sauce-5-ways • Combine cranberries, onion, glace pineapple, garlic, gingerroot, grated orange zest, orange juice and vinegar in a large stainless steel saucepan. For information about Ball® and Kerr® canning products, click here. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more … Wipe rim, center hot lid, add ring, and process in water bath for 10 minutes once the water has come to a full boil. Bernardin®/MD is Canada's trusted source for home canning products and recipes. Wipe jar rim removing any food residue. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. :-) Great with cheese. It includes some interesting flavors from dried pineapple and garlic, but the classic recipe will always include the raisin. Simmer an additional five minutes. Bring to a boil, then simmer gently … Wipe rims of jars with … If you are preserving at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated. Add the orange zest, grated ginger — the Microplane Zester makes quick work of that too — and rum or brandy, if using. 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. Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Once boiling, add the cranberries, shallot, brown sugar, cinnamon, and apple cider vinegar. • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Enjoy! Yield: • Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. Label and store jars in a cool, dark place. Makes about 6 x 250 ml jars, Prep Time: Keep jars and sealing discs hot until ready to use. Remove screw bands; wipe and dry bands and jars. • 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). 8 cups fresh or frozen cranberries (2 pounds) 2 shallots, minced. Repeat for remaining chutney. Bring to boil over medium heat stirring occasionally. Cook, uncovered, over low heat for 2 hours, stirring every 10-15 minutes or so. Combine all ingredients in a large Dutch oven. Bring to a boil, stirring occasionally. In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. In a large stainless steel saucepan combine cranberries, onions, pineapple, garlic, gingerroot, orange zest, and juice and vinegar. Add the cranberries, apples, cider vinegar, raisins and spices. Boil gently, covered, until cranberries soften, about 15 minutes. Reduce heat; simmer, uncovered, 3 minutes. Store screw bands separately or replace loosely on jars, as desired. Stir often to prevent scorching. Instructions. 3. Originally submitted to ThanksgivingRecipe.com. Ingredients: 10 (celery.. cinnamon.. cloves.. cranberries.. onion...) If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. 2. As you can tell from my latest posts I am very excited to have cranberries back in season. Ladle into sterile jars and cook jars in a water bath for 10 minutes, according to safe canning procedures. All Right Reserved, More for the Holidays – Cranberry Chutney. Continue cooking over medium heat for about 5 minutes to allow the cranberries time to start popping. Copyright © 2020 Canning Recipes. 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