Cranberry Shallot Chutney
Recipe: #11745
January 06, 2014
Categories: Apple, Cranberry, Onions Indian, Canning/Preserving, Thanksgiving, more
"Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. Makes 4 half-pint jars."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (161.4 g)
- Calories 198.7
- Total Fat - 5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 100.7 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 3.2 g
- Sugars - 32 g
- Protein - 1.9 g
- Calcium - 23.5 mg
- Iron - 0.6 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all the ingredients except the nuts in a large saucepan.
Step 2
Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
Step 3
Stir in the nuts.
Step 4
Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
Step 5
Process for 10 minutes using boiling water bath method.
Step 6
Remove jars from water and wait for the "ping" to make sure they are sealed.
Step 7
Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
Tips
- 4 half-pint canning jars and lids.
- Canning pot and rack for water-bath.
0 Reviews
You'll Also Love
