CRANBERRY PUMPKIN CHUTNEY

Cranberry Pumpkin Chutney image

It's a waste to throw out carved jack-o'-lanterns after Halloween, so I decided to make a pumpkin chutney with them. After trying a few recipes, I came up with this one, and it has become a family favorite. It's delicious, especially with turkey, chicken, ham or roast pork. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Time 1h25m

Yield 5 half-pints.

Number Of Ingredients 11

Ingredients

3-1/2 cups cubed fresh pumpkin
2 cups white vinegar
1 cup chopped onion
1 cup chopped peeled ripe pears or apples
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup cider vinegar
1/4 cup dried cranberries
2 tablespoons canning salt
2 teaspoons each ground ginger, cinnamon, allspice and pepper
Dash ground turmeric

Steps:

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.