• 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
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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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