Spicy Cranberry Chutney

Name: Spicy Cranberry Chutney
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 80 serving(s)
Ingredients: 8 cups fresh-frozen cranberries; 2 minced shallots; 2 seeded and minced jalapeno peppers; 2 minced garlic cloves; 1 1/2 cups brown sugar; 1 1/2 cups sugar; 1 1/2 cups red wine vinegar; 2 tablespoons minced fresh ginger; 2 tablespoons whole mustard seeds; 1 tablespoon freshly grated orange zest; 1 tablespoon freshly grated lemon zest; 2 teaspoons salt

⏱ 80 mins 🍽 80 serving(s) 🏷 Chutneys

This spicy fruit chutney is an excellent partner for a simple roast or grilled vegetables. Made with fresh cranberries, it features a lively blend of minced jalapenos, shallots, ginger, and citrus zests, all simmered with sugars and vinegar. Preparing it as a gift? Consider tying a decorative spoon to the jar with raffia for a personal touch. The recipe yields approximately 80 servings.

Ingredients

8 cups fresh-frozen cranberries
2 minced shallots
2 seeded and minced jalapeno peppers
2 minced garlic cloves
1 1/2 cups brown sugar
1 1/2 cups sugar
1 1/2 cups red wine vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt

Method

Place every ingredient into a large saucepan and bring the mixture to a boil.
Reduce to a simmer, leaving the pan uncovered. Stir frequently until the cranberries soften and the chutney thickens slightly, which should take 10 to 15 minutes.
Allow the cooked chutney to cool down fully.
Transfer the cooled chutney into clean jars using a ladle and place them in the refrigerator.
For storage, keep the chutney refrigerated in a sealed container for a maximum of 1 month. To preserve it in the pantry using a canning method.
Process the filled jars in a bath of boiling water for 10 minutes. Let them cool before storing.

Nutrition (per serving)

Sodium60000 mg

Recipe details

CategoryChutneys

AuthorVickiAk