Orange Cranberry Chutney — Winter Preserving
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).
Orange Cranberry Chutney
But now I miss it–every steaming jar and fun flavor!
In the summer I might have made Blueberry Chutney. Alas 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!
Remove orange peel & pith
Dice peel (from two oranges)
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.
Orange Cranberry Chutney with Curry
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.
Cooking orange cranberry chutney
Whoever said winter wasn’t a fun time for food!
Orange Cranberry Chutney
Ingredients
- 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
Instructions
- 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.
Notes
Serving size is 2 T.
Nutrition
Also linked in: Real Food Wednesdays
Que rico se ve està muy goloso…Felicitaciones,saludos y abrazos.
Look amazing Inger!!
Thanks Gloria!
You make such delicious-sounding dishes, Inger. I am always hungry after leaving your site.
Well I always appreciate winter more (at least during winter 😉 ) when I leave your site Kathy!
All our posts this winter with oranges are making me think I need to buy an extra case of oranges during my next shopping trip just so I can try some of these. My husband and son love citrus so they never stick around the house long enough for me to do anything fun with them. 🙂
That’s how the case of grapefruit went here. I managed to sneak out a little grapefruit zest and then they were gone!
I love how you make the most of winter fruits, and make them into a summery spread 😀
Delicious!
Cheers
Choc Chip Uru
I am trying to be very glass half full this winter!
No one could accuse you of not having fun with food in the Winter, Inger. You seem to be having a blast this year! Citrus has a way of doing that I suppose. I know for a fact I will never be a canner but I also know I can depend on you if the urge should ever hit me:) Thank you so much for sharing…
I know I can always count on you, Louise, to be supportive of any crazy whim that hits me!
This looks wonderful Ingrid! I always buy a lot of winter citrus, but after eating a few am at a loss at how to use the rest : )
My eyes are always bigger than my stomach when I order the citrus so I completely understand Abby! In another couple years I ought to have it all figured out. I remember that you made orange curd last year and that is something I still need to try…