Cranberries – A Seasonal Favorite

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Thanksgiving is right around the corner and our dinner table wouldn’t be complete 2013-11-09 15.05.17without cranberries!  I have taken this fun family favorite and incorporated it into a delicious chutney!  Using dried cranberries, it has a sweet yet tart flavor and boasts a fantastic dark pink color!

Enjoy its sweetness by serving this delicious chutney overtop pancakes and waffles or as a filling for crepes with cream cheese.   This versatile chutney doubles as a fun appetizer over baked brie served with crackers and a glass of wine or a means to enhance the flavor of your main dish such as turkey or pork.   It’s gorgeous display inside a mason jar makes this chutney perfect for holidays and gift giving!

Craisin Apple Chutney – makes about 6 pints or 12 half-pints

4 cups white vinegar

8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples)

5 ½ cups Craisins, or dried cranberries

4 cups raw granulated sugar

1 cup red onions, chopped

1 cup red bell pepper, chopped and seeded

3 tbsp mustard seeds

2 tbsp ground ginger

2 tsp ground allspice

2 tsp sea salt

2 jalapeno or yellow wax pepper, finely chopped (I prefer Jalapeno because it adds a touch of green)

1 garlic clove, finely chopped

In a large stainless steel stock pot, add white vinegar.  As you are prepping your apples, craisin apple chutney place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning.  Add craisins, sugar, onion and red pepper.  Bring to a boil over medium-high heat, stirring frequently, for 30 minutes.  Add mustard seeds, ginger, allspice, salt, peppers and garlic.  Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes.

Ladle hot chutney into hot jars leaving a ½” headspace.  Remove any air bubbles adjusting headspace if necessary.  Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring.  Hand tighten.

Process pint and half-pint jars in a water bather for 15 minutes.  Remember, processing time does not begin until water is at a full rolling boil.

Enjoy~
The Canning Diva

 

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Comments

  1. I have fresh cranberries. Can I substitute for the dried cranberries?

  2. Oh Sara – I do apologize for just now seeing this. It was a busy Thanksgiving – house full! The chutney will have a higher water content with fresh cranberries and will not thicken like a chutney should. Dried raisins and berries work best in this type of recipe. You are always welcome to try it just know it may be a bit more on the runny side. Let us know how it turns out. 🙂

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