Cranberry Fruit Chutney
This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 28 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
Fresh and tangy yet sweet enough to satisfy, this burnished red condiment pairs beguilingly with turkey, ham, goose and duck. Save some for pork loin roasts and chops, too.
Ingredients
- 2 cups lightly packed dried apricots
- 2-1/2 cups orange juice
- 1 cup chopped dates
- 1/2 cup golden raisins
- 1/2 cup chopped preserved ginger
- 2 pkg (each 12 oz/340 g) cranberries
- 1-1/2 cups granulated sugar
- 1-1/4 cups finely chopped onions
- 3/4 cup corn syrup
- 3/4 cup cider vinegar
- 1-1/2 tsp mustard seeds
- 1/4 tsp salt
Preparation
Cut apricots into 1/4-inch (5 mm) wide strips. In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger; cover and let stand for at least 8 hours or for up to 24 hours.
Stir in cranberries, granulated sugar, onions, corn syrup, vinegar, mustard seeds and sa< bring to gentle boil over medium heat, stirring often. Reduce heat to simmer; cook, stirring almost constantly, until thickened enough to mound on spoon and cranberries have popped, about 20 minutes.
Ladle into 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water bath for 10 minutes.
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