CRANBERRY SHALLOT CHUTNEY

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Cranberry Shallot Chutney image

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.

Provided by Outta Here

Categories     Chutneys

Time 45m

Yield 4 half-pint jars, 12 serving(s)

Number Of Ingredients 11

3 cups cranberries (fresh or frozen)
2 large granny smith apples, peeled, cored and chopped
1 1/4 cups light brown sugar, packed
1/3 cup raspberry vinegar
1/2 cup golden raisin
1/4 cup candied ginger, finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder (Madras)
1 orange, zest of (finely shredded)
2 shallots, peeled and minced
3/4 cup walnuts, toasted and chopped (or pecans)

Steps:

  • Place all the ingredients except the nuts in a large saucepan.
  • Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
  • Stir in the nuts.
  • Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
  • Process for 10 minutes using boiling water bath method.
  • Remove jars from water and wait for the "ping" to make sure they are sealed.
  • Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.

Nutrition Facts : Calories 184.4, Fat 4.9, SaturatedFat 0.5, Sodium 108, Carbohydrate 36.5, Fiber 2.7, Sugar 30.4, Protein 1.6

*** Explore more Cranberry Shallot Chutney Recipes »

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