Cranberry Orange Chutney

Course : Chutney
Serves: 5
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Ingredients:

3 cups 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 tablespoons Grated orange rind - 15 ml
1/2 cup Orange juice - 125 ml
1 teaspoon Salt - 5 ml
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Ground cloves
 

Preparation / 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.:

 

Nutritional Information:

20 calories, negligible protein, 0 g fat, 5 g carbohydrate.


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