Cranberry Orange Chutney

This recipe from the University of Georgia Cooperative Extension canning guidebook So Easy To Preserve is a great side dish or condiment for turkey, chicken or pork. It makes 8 half-pint jars of jellied chutney.

• 24 ounces fresh whole cranberries

• 2 cups chopped white onion

• 2 cups golden raisins

• 1½ cups white sugar

• 1½ cups packed brown sugar

• 2 cups white distilled vinegar (5 percent)

• 1 cup orange juice

• 2 tablespoons grated orange zest

• 4 teaspoons peeled, grated fresh ginger

• 3 sticks cinnamon

Start by washing the jars. Keep them hot until ready to use. Prepare lids according to manufacturer's directions.

Rinse cranberries well.

Combine all ingredients in a large Dutch oven. Bring to a boil over high heat.

Reduce heat and simmer gently for 15 minutes or until cranberries are tender.

Stir often to prevent scorching. Remove cinnamon sticks and discard.

Fill the hot chutney into the clean, hot half-pint jars, leaving a half-inch of headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims with a damp paper towel.

Apply two-piece metal canning lids. Process them in a boiling water canner for 10 minutes. Time may need to be longer at high altitudes.

Let them cool undisturbed for 12 hours to 24 hours and check seals.

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