Jalapeno Cranberry Chutney

Name: Jalapeno Cranberry Chutney
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 pints, 16 serving(s)
Ingredients: 2 1/4 cups brown sugar, packed; 1 1/2 cups water; 1/2 cup white vinegar; 3/4 teaspoon curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 2 large navel oranges; 2 lemons; 1 medium tart apple, peeled & chopped; 1/2 jalapeno pepper, seeded & minced; 6 cups cranberries, divided (fresh or frozen); 3/4 cup golden raisin; 1/2 cup dried apricot, chopped; 1/2 cup walnuts, chopped

Submitted by Sydney Mike

"The original of this recipe, although I slightly tweaked it, was found in the Taste of Home Freezer Pleasers Cookbook, 2009."

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Ready In:: 1hr 15mins
Ingredients:: 16
Yields:: 4 pints
Serves:: 16

ingredients

2 ¹⁄₄ cups brown sugar, packed
1 ¹⁄₂ cups water
¹⁄₂ cup white vinegar
³⁄₄ teaspoon curry powder
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon ground allspice
2 large navel oranges
2 lemons
1 medium tart apple, peeled & chopped
¹⁄₂ jalapeno pepper, seeded & minced
6 cups cranberries, divided (fresh or frozen)
³⁄₄ cup golden raisin
¹⁄₂ cup dried apricot, chopped
¹⁄₂ cup walnuts, chopped

directions

In a large saucepan, combine brown sugar, water, vinegar & spices, then bring to a boil, stirring occasionally.
Grate peel from oranges & lemons & add to the sugar mixture, then peel off & discard the pith from oranges & lemons, before chopping the fruit pulp & adding that to the sugar mixture.
Stir in the apple & jalapeno, then bring to a boil, reduce the heat & simmer uncovered for 10 minutes.
Stir in the walnuts & serve warm or chilled. To store, pour into refrigerator or freezer containers & refrigerate up to 3 weeks or freeze up to 1 year.