“This will be a wonderful addition to your holiday turkey. From the Complete Book of Pickling.”
READY IN:
55mins
YIELD:
6 8 oz jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare canner, jars and lids.
  2. In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
  3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
  4. Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

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