Cranberry, Ginger, and Orange Chutney

"This comes from a cookbook I found at the library, "How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know" by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one."
 
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Ready In:
55mins
Ingredients:
9
Yields:
8 cups
Serves:
16-20
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ingredients

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directions

  • Place all ingredients except the liqueur in a large non-reactive saucepan. Bring to a boil; reduce the heat to low and simmer, uncovered, stirring often, until the mixture thickens, about 25 minutes.
  • Remove the saucepan fromt he ehat, stir in the liqueur, and let the chutney cool to room temperature. Cover and refrigerate overnight. Serve lightly chilled.
  • REMARKS: The chutney will keep in the refrigerator, in tightly covered jars, for 6 months or longer. You may also "pack" the chutney in hot sterilized pint jars, leaving 1/2-inch head space, and process them for 20 minutes. (She recommends doubling the recipe if you wish to can this chutney.).

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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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