Zutaten für Cranberry Orange Chutney
- Fresh Cranberries
- Onion
- Raisins
- Cider Vinegar
- Sugar
- Light Brown Sugar
- Orange Zest
- Orange Juice
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- Ground Ginger
- Ground Cloves
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Zubereitung von Cranberry Orange Chutney
- Combine 12 ounces fresh cranberries, 1 large orange (zest and juice), 1/2 cup apple cider vinegar, 1/2 cup packed brown sugar, 1/4 cup chopped red onion, 1/4 cup chopped fresh ginger, 1/4 teaspoon ground cinnamon, and a pinch of salt in a large saucepan.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer gently for 20-25 minutes, stirring frequently, until the cranberries have burst and the chutney has thickened to your desired consistency. (A spoon drawn across the bottom of the pan should leave a clear trail).
- Remove from heat and let cool slightly.
- Ladle the hot chutney into sterilized half-pint jars, leaving 1/2 inch headspace at the top.
- Wipe the rims of the jars clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust based on your altitude – consult a canning guide for specifics).
- Remove jars from the water bath and let cool completely. You should hear a satisfying 'pop' as the jars seal.
- Store in a cool, dark, dry place for up to 1 year. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
85g
Fat
0g
Carbs
8g
