Ingredients for Cranberry Fruit Chutney
- Dried Apricots
- 1 cup orange juice
- 1 cup pitted dates (chopped)
- Golden Raisin
- Preserved Gingerroot
- 12 ounces fresh cranberries
- White Sugar
- 1/2 cup finely chopped red onion
- 1/2 cup light corn syrup
- Cider Vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon salt
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How to Make Cranberry Fruit Chutney
- Cut 1 pound of fresh apricots into 1/4-inch-wide strips.
- In a heavy stainless-steel Dutch oven, combine the apricots, 1 cup orange juice, 1 cup pitted dates (chopped), 1/2 cup raisins, and 1 tablespoon grated fresh ginger.
- Cover and let stand for at least 8 hours or up to 24 hours in the refrigerator.
- Stir in 12 ounces fresh cranberries, 1 cup granulated sugar, 1/2 cup finely chopped red onion, 1/2 cup light corn syrup, 1/2 cup apple cider vinegar, 1 teaspoon mustard seeds, and 1 teaspoon salt.
- Bring to a gentle boil over medium heat, stirring often.
- Reduce heat to a simmer and cook, stirring almost constantly, until the chutney has thickened enough to mound on a spoon (about 20-25 minutes). Cranberries will have popped.
- Ladle the hot chutney into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
- Cover with prepared lids and screw on bands fingertip tight.
- Process in a boiling water bath for 10 minutes. Remove and let cool completely. You should hear a satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
331g
Fat
0g
Carbs
37g
