Holidays in the Bustillos family are fun and treasured events, and they love to share unique and festive foods, like this delightful chutney made by Brenda.
Makes: About six 8-ounce jars
INGREDIENTS:
- 3 cups fresh cranberries
- 1 1⁄ 4 cups finely chopped sweet onions
- 1 1⁄ 4 cups chopped candied pineapple
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped crystallized ginger
- 1 teaspoon grated orange zest
- 1⁄ 4 cup freshly squeezed orange juice
- 1 cup red-wine vinegar
- 1 1⁄ 2 cups granulated sugar
- 1 cup golden raisins
- 1 cup water
- 1 teaspoon dry mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1⁄ 2 teaspoon cayenne pepper
INSTRUCTIONS:
- Combine the cranberries, onions, pineapple, garlic, ginger, orange zest, orange juice, and vinegar in an 8-quart stainless steel stockpot. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat, cover, and boil gently until the cranberries soften and burst, about 15 minutes.
- Add the sugar, raisins, water, mustard, cinnamon, cloves, and cayenne. Boil gently, stirring frequently, for about 15 minutes. The mixture should be slightly runny and will thicken upon cooling. Remove the pot from the heat.
- Ladle the chutney into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 8-ounce jars in a water bath canner for 10 minutes (see p. 34 for instructions).
- Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
