Cranberry Chutney
Part 1
4 cups cranberries
1 cup water
1 1/2 cups brown sugar
1/4 teaspoon cloves
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 lemon - grated peel, juice, and pulp
1/2 cup raisins
1 1/2 teaspoon prepared mustard
2 tablespoons mustard seeds
Part 2
1/ 2 cup onions finely chopped
1/2 cup green apple finely chopped
1/2 cup celery finely chopped |
Bring Part 1 ingredients to a boil and simmer till berries pop - about 15 minutes. Add Part 2 ingredients and simmer till thick - about 15 minutes.
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.
Makes about 4 half-pints.
(Submitted by Mim McConnell, Sitka, Alaska) |
New Zealand Rhubarb Chutney
3 cups diced in 1 inch pieces
1 cup cider vinegar
2 cups thinly sliced onions
1 minced garlic clove
2 teaspoons curry powder
1 1/2 cups brown sugar
1 teaspoon salt
1/2 teaspoon cloves
1/8 teaspoon cayenne
1 teaspoon cinnamon
1 tablespoon grated ginger root
1 lemon - grated peel, juice, and pulp
1/2 cup raisins
1 1/2 teaspoon prepared mustard
2 tablespoons mustard seeds |
Simmer all ingredients together over low heat, stirring occasionally, until thick (about 30 - 40 minutes).
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.
Makes about 6 half-pints.
(Submitted by Mim McConnell, Sitka, Alaska) |
