Cranberry Fruit Chutney
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.
Servings: 9 cups (2.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 28 |
| pro | trace |
| 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% |
Suggested Recipes
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2 cups (500 mL) lightly packed dried apricots
2-1/2 cups (625 mL) orange juice
1 cup (250 mL) chopped dates
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) chopped preserved ginger
2 pkg (each 12 oz/340 g) cranberries
1-1/2 cups (375 mL) granulated sugar
1-1/4 cups (300 mL) finely chopped onions
3/4 cup (175 mL) corn syrup
3/4 cup (175 mL) cider vinegar
1-1/2 tsp (7 mL) mustard seeds
1/4 tsp (1 mL) 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 salt ; 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.
Additional Information
Tags:
Pickles-Salsa-Relishes; Fruits; Vegetables; Sugar/Sweets; Boil/Simmer; Christmas; Entertaining; Make-Ahead;
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