Uncle Bill's Cranberry Chutney
"A delightful chutney with a definite cranberry taste. Excellent with turkey or chicken."
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
7 cups
ingredients
- 6 cups fresh cranberries
- 1 cup chopped onion
- 2 cups chopped peeled and cored apples
- 2 medium navel oranges, zest grated,pith discarded and the fruit coarsely chopped
- 1 cup golden seedless raisins
- 1 cup chopped pecans
- 1 cup frozen orange juice concentrate
- 2 cloves garlic, finely chopped
- 2 cups packed light brown sugar
- 1⁄2 cup tarragon vinegar
- 1⁄4 cup finely chopped fresh tarragon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
directions
- Wash and rinse cranberries well in cold water.
- In a large heavy bottom saucepan, combine all ingredients.
- Bring to a boil over medium heat, about 10 to 15 minutes, stirring constantly.
- Reduce heat and simmer, uncovered for 20 to 25 minutes or until slightly thickened, stirring frequently.
- Prepare 7- 1/2 pint jars by washing with soap and hot water.
- Rinse well with clean hot water.
- Preheat oven to 300 degrees F.
- Place clean jars upside down on oven rack and heat for at least 15 minutes.
- Ladle hot chutney into hot jars, leaving 1/2" headspace.
- Wipe rims clean.
- Apply lids according to manufacturer's directions.
- Apply screw tops just finger tight.
- Place jars on a towel and cover with another towel until cooled.
- Jars are sealed when you hear each jar"pop", and lids should be concave (depressed down.) Label jars and store in a cool, dry place.
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Reviews
-
Superb! I cut the recipe in half and made exactly as described. I got 2 half pints and 1 pint jar of chutney. Delicious! -
This chutney was oh so tasty with our Thanksgiving turkey and it was nice to have extra jars to share with family and friends. My husband says he is going to try some of this as sauce on ice cream. I made only one change: used balsamic vinegar because I did not have tarragon vinegar. Thank you so much Uncle Bill for sharing another well-written recipe that results in a real homemade treat. -
I recently served this at a Christmas party, spread over soft cream cheese. It was a hit! I reduced it down and left out the cloves, fresh tarragon, and substituted regular vinegar. Absolutely Yummy! I recieved several requests for the recipe. It was very easy to make. I stored it in a regular container since it was served the next day.
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I made this around Thanksgiving 2009 and canned several jars for future use. By Christmas it was all gone! People that claimed to hate cranberries and didn't like cranberry sauce were eating it. I omitted the tarragon as I didn't have fresh on hand. From what I remember I used a combo of golden raisins, currents & regular raisins as that's what was in the cupboard. I didn't use OJ concentrate & used fresh as that's what was in the fridge. I used closer to a tsp of each spice and added some pepper flakes for a little effect. I omitted the nuts as I have eaten & made chutneys from all over the world and have never eaten one with nuts so to me it didn't seem right. Maybe next time I'll be a little more adventurous and add nuts. :)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
