Cranberry Jalapeno Chutney Recipe
Servings: 1
Ingredients
- 1 tsp Grated orange rind
- 1/4 c. Fresh squeezed orange juice
- 12 ounce Cranberries
- 1 1/4 c. Onion, finely minced
- 1 1/4 c. Glace pineapple, minced
- 3 x Cloves garlic, finely minced
- 2 Tbsp. Ginger root, peeled, grated
- 1 c. Red wine vinegar
- 1 1/2 c. Granulated sugar
- 1 c. Golden brown raisins
- 1 tsp Dry mustard
- 1/2 tsp Cayenne pepper
- 1 tsp Grnd cinnamon
- 1 tsp Grnd cloves
- 1 c. Water
Directions
- Combine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or possibly renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, till cranberries soften, about 15 min.
- Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mix. Boil gently about 20 min; stir occasionally to prevent sticking. Mix should be slightly runny & will thicken when cooled.
- Ladle into warm jars, leaving 1/2 inch head space. Remove air bubbles.
- Process in boiling water bath for 10 min.
- Makes about 6 half-pint jars. See notes.
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