Every year, I try to increase my local eating–so this year I did a lot of canning! It was so much fun and the only downside was the fact that the bountiful fall got a little frenzied. Yes I was soooo ready for the first frost (strange as that seems now in this wild winter).
But now I miss it–every steaming jar and fun flavor! Of course not much is growing in Wisconsin right now but one of my CSAs brought up oranges and grapefruit from Florida just before Christmas! So I am turning some of the remaining oranges into Orange Cranberry Chutney!
Chutney is indispensible with curry in our house. And it can be a major contributor to some seriously good appetizers as well. I may even try adding this to a salad or salad dressing.
This version is actually quite jam-like. No onions, no vinegar and lots of sugar and fruit. But with its sweet tartness (with a little spice), it works just like a traditional chutney. The recipe came from the website ifood.tv — and I don’t know how reliable a source this is for the safety testing of canning recipes (though the ingredients are pretty acidic), so can it at your own risk. Or cut the recipe down and store it in the refrigerator. This year, my second making it, I added a little ground cardamom and cloves to kick up the flavor and I cooked the orange sections with it from the start to make sure it thickened well.
Whoever said winter wasn’t a fun time for food!
- 6 medium oranges
- 12 oz cranberries (1 pkg)
- 3/4 c Raisins
- 2 c Sugar
- 1/4 cup finely chopped crystallized ginger
- 1 Cinnamon stick
- 1 clove Garlic
- 1/2 t Curry
- 1/4 t salt
- 1/2 t cardamom
- 1/4 t cloves
- Peel 2 oranges, slice peels into julienne strips to yield 1/4 - 1/2 cup
- Squeeze peeled oranges to yield 1/2 cup juice.
- Peel remaining 4 oranges, and discard the peel (or save for candied orange peel)
- Combine all ingredients in a medium saucepan.
- Cook over medium heat, stirring constantly, until sugar dissolves and cranberry skins pop. Cook until thickened and jam-like.
- Remove mixture from heat. Take out cinnamon stick and garlic, discard.
- Quickly spoon into hot sterilized jars, leaving 1/4 inch headspace.
- Wipe, rims, then cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 10 minutes.
- The yield will vary depending on the size of your oranges. Mine made 6 8 oz jars.
- Serving size is 2 T.
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