Ingredients for Cranberry Shallot Chutney
- 12 ounces fresh cranberries
- Granny Smith Apples
- Light Brown Sugar
- Raspberry Vinegar
- Golden Raisin
- Candied Ginger
- Salt
- Curry Powder
- Orange, Zest Of
- Shallots
- Walnuts
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How to Make Cranberry Shallot Chutney
- Combine cranberries, shallots, sugar, vinegar, orange zest, and spices in a medium saucepan.
- Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes, or until cranberries have burst and the chutney has thickened slightly.
- Remove from heat and stir in the chopped pecans (if using).
- Sterilize jars and lids by boiling in water for 10 minutes.
- Ladle the hot chutney into the sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on tightly.
- Process jars in a boiling water bath for 10 minutes. (Adjust processing time based on altitude; check a canning guide for specific instructions).
- Remove jars from water bath and let cool completely. You should hear a 'pop' sound as the jars seal.
- Check seals by pressing down on the center of each lid; if it doesn't flex, the jar is sealed.
- Store sealed jars in a cool, dark place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
121g
Fat
2g
Carbs
12g
