Go Back
Print
Recipe Image
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.
Print Recipe
Pin Recipe
Prep Time
30
mins
Cook Time
10
mins
Processing Time in Hot Water Bath
10
mins
Course
Side Dish
Cuisine
American
Equipment
Hot Water Bath
Ladle
Mason Jars, screw tops and seals
Jar Tongs
Large stainless steel sauce pan
Ingredients
4
Cups
Cranberries
chopped
2
Cups
Apples
finely chopped
1
Cup
Red Onions
finely chopped
1
Cup
Sweet Red Pepper
finely chopped
1
Cup
Apple Cider Vinegar
4
Cloves
Garlic
minced
2
tbsp
ginger root
finely chopped
1
Cup
Brown Sugar
1/2
tsp
cumin
1/2
tsp
salt
1/4
tsp
ground pepper
1/4
tsp
hot pepper flakes
Instructions
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.
Notes
Serve with roast meat such as chicken, turkey, lamb, pork or game.
Keyword
Apple, Canning, Cranberry, Hot Water Bath, Preserving