Cranberry Orange Chutney
Recipe: #11928
January 20, 2014
Categories: Cranberry, Orange, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices, more
"I make a batch of this when cranberries are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats. Makes 10 half-pint jars."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (69.3 g)
- Calories 99.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 144.3 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 1.4 g
- Sugars - 21.4 g
- Protein - 0.5 g
- Calcium - 11.3 mg
- Iron - 0.3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
Step 2
Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Tips
- 10 half-pint canning jars, lids and rings.
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