Cranberry Chutney

Name: Cranberry Chutney
Yield: 2 to 3 half-pint jars of chutney
Ingredients: ½ teaspoon ginger; ½ cup cider vinegar; ½ teaspoon cinnamon; 1 standard-sized can whole cranberry sauce; ½ cup raisins or currants; ½ cup chopped dates (figs may be substituted if desired); ⅛ teaspoon black pepper; ¼ teaspoon cloves; ¼ teaspoon allspice; ½ cup sugar, white or brown; ⅓ cup chopped yellow or white onion

Preparation info

2 to 3 half pint
jars of chutney

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This is a mild chutney.

Ingredients

1 standard-sized can whole cranberry sauce
½ cup raisins or currants
½ cup

Sauce
Preserve
Vegan
Gluten-free

Method

Wash, squeeze dry, and chop the raisins and add to the cranberry sauce. If using currants, leave them whole. Add the chopped dates, finely chopped onion, sugar, vinegar, spices, and pepper.
Cook slowly until thick, about 30 minutes. Stir often. Seal in sterile jars or refrigerate.