Cranberry Shallot Chutney
Created by Mikekey on January 6, 2014
- Servings: 12
- Prep Time: 15m
- Cook Time: 30m
- Recipe #11745
Ingredients
- 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)
How to Make
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Step 1: Place all the ingredients except the nuts in a large saucepan.
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Step 2: Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
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Step 3: Stir in the nuts.
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Step 4: Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
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Step 5: Process for 10 minutes using boiling water bath method.
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Step 6: Remove jars from water and wait for the "ping" to make sure they are sealed.
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Step 7: Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.