Ingredients for Spicy Cranberry Chutney
- 12 ounces fresh or frozen cranberries
- Shallots
- Jalapeno Peppers
- Minced Garlic Cloves
- Brown Sugar
- 1 cup granulated sugar
- Red Wine Vinegar
- Fresh Ginger
- Whole Mustard Seeds
- Orange Zest
- Lemon Zest
- 1/2 teaspoon salt
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How to Make Spicy Cranberry Chutney
- Combine all ingredients in a large saucepan.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat to low, and simmer uncovered, stirring frequently, for 20-25 minutes, or until the cranberries have popped and the mixture has thickened to your desired consistency. (The chutney should coat the back of a spoon.)
- Remove from heat and let cool completely.
- Ladle the chutney into sterilized jars, leaving ½ inch headspace.
- For refrigerator storage: Refrigerate in airtight containers for up to 1 month.
- For canning (for longer storage): Process jars in a boiling water bath for 10 minutes. Cool completely. Check for seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
0g
Carbs
3g
