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Cranberry Shallot Chutney

Here's how you make Cranberry Shallot Chutney
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  • Servings: 12
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 3 cups cranberries ( fresh or frozen)
  • 2 large granny smith apples, peeled, cored and chopped
  • 1 1/4 cups light brown sugar, packed
  • 1/3 cup raspberry vinegar
  • 1/2 cup golden raisin
  • 1/4 cup candied ginger, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder ( Madras)
  • 1 orange, zest of ( finely shredded)
  • 2 shallots, peeled and minced
  • 3/4 cup walnuts, toasted and chopped ( or pecans)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • 4 half-pint canning jars and lids.
  • Canning pot and rack for water-bath.

We hope you enjoy this recipe!

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