Cranberry Apple Chutney Preserves
This easy canning recipe is a perfect accompanment to any dish and is great to have on the shelf for the fall and winter seasons. The mixture of sweet yet tart cranberries and apples with the mix of apple cider vinegar, onions, and raisins.
Processing Time in Hot Water Bath
Hot Water Bath
Mason Jars, screw tops and seals
Large stainless steel sauce pan
Sweet Red Pepper
Apple Cider Vinegar
hot pepper flakes
Prepare fruit and vegetables
Combine cranberries, apples, onion, red pepper, vinegar, garlic and ginger in large stainless steel saucepan. Bring to a hard boil over high heat.
Reduce heat and boil gently for 5 minutes or until cranberries start to pop.
Add brown sugar, cumin, salt, pepper and hot pepper flakes. Cook for 5 minutes or until thickened.
Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim for headspace. Process 10 minutes for 1/2 pint jars.
Serve with roast meat such as chicken, turkey, lamb, pork or game.
Apple, Canning, Cranberry, Hot Water Bath, Preserving