Cranberry Orange Chutney Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cranberries, 750 ml
1 cup: Chopped onion, 250 ml
1 cup: raisins and currants,
1 cup: Cider vinegar,
3/4 cup: Sugar, 175 ml
3/4 cup: Packed brown sugar,
1 tbsp: Grated orange rind, 15 ml
1/2 cup: Orange juice, 125 ml
1 tsp: Salt, 5 ml
1 tsp: Cinnamon,
1 tsp: Ginger,
1 tsp: Ground cloves,
Directions:
In large saucepan, stir together cranberries, onion, raisins,
currants, vinegar, granulated and brown sugars, orange rind and
juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat
to medium-low and simmer, stirring often, for 20 minutes or until
thickened. Pour into hot, sterilized jars, leaving 1/2 inch
headspace; seal and refrigerate for up to 2 weeks. Or process in
boiling water bath for 5 minutes; store in cool, dark, dry place.
Makes about 5 cups. Per 2 tsp.: about 20 calories, negligible
protein, 0 g fat, 5 g carbohydrate.
Recipe By :
From: Bill Spalding
Source from luhu.jp
currants, vinegar, granulated and brown sugars, orange rind and
juice, salt, cinnamon, ginger and cloves; bring to boil. Reduce heat
to medium-low and simmer, stirring often, for 20 minutes or until
thickened. Pour into hot, sterilized jars, leaving 1/2 inch
headspace; seal and refrigerate for up to 2 weeks. Or process in
boiling water bath for 5 minutes; store in cool, dark, dry place.
Makes about 5 cups. Per 2 tsp.: about 20 calories, negligible
protein, 0 g fat, 5 g carbohydrate.
Recipe By :
From: Bill Spalding
Source from luhu.jp