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Orange Cranberry Chutney
Orange Cranberry Chutney adds a bright flavor to curries and appetizers. Have fun with winter canning (or store in the refrigerator).
Author:
Inger
5
from 1 vote
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Prep Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Cuisine
American
Servings
6
8oz Jars
Calories
55
kcal
Ingredients
1x
2x
3x
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
The yield will vary depending on the size of your oranges. Mine made 6 8 oz jars.
Serving size is 2 T.
Nutrition
Serving:
2
T
Calories:
55
kcal
Carbohydrates:
14
g
Sodium:
13
mg
Fiber:
1
g
Sugar:
12
g
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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