The only thing I'll do differently next time is (and yes, I'll be making this at Thanksgiving from now on), for my own peace of mind I'm going to process them for 15 minutes in a water bath (Ball recommends 15 minutes for cranberry items). I did have one jar that didn't seal at all and I'd just be more comfortable processing them. Another thought I had was... adding jalapenos! Yep, I think adding a little heat would be a beautiful thing too.
12/2/14 Update: Bloggy Buddy Kitty says she turned the hot filled jars upside down for 5-10 minutes and when she turned them back upright they did seal nicely. I might try that next time.
Cranberry Tangerine Chutney-from Wives With Knives
3 cup fresh cranberries
1 large tart apple, peeled and chopped
½ cup orange marmalade
½ cup apple cider vinegar
1-1/2 cups sugar
1 cup water
3 tablespoons candied ginger, chopped
¾ teaspoon cinnamon
1 tablespoon curry powder (don’t skimp. Its an important ingredient)
½ teaspoon cloves
¼ teaspoon allspice
½ cup golden raisins
2 small cans mandarin orange slices, drained
Cathy says: Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars.
1 large tart apple, peeled and chopped
½ cup orange marmalade
½ cup apple cider vinegar
1-1/2 cups sugar
1 cup water
3 tablespoons candied ginger, chopped
¾ teaspoon cinnamon
1 tablespoon curry powder (don’t skimp. Its an important ingredient)
½ teaspoon cloves
¼ teaspoon allspice
½ cup golden raisins
2 small cans mandarin orange slices, drained
Cathy says: Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars.
Eat well and have a happy day:@)
you had me at cranberry. :)
ReplyDeleteHi Lynn, I'm glad you're back!! This looks scrumptious and I've already pinned it. Oh yeah! :-D Thanks so much for sharing with us and have a good weekend!
ReplyDeleteHugs,
Denise at Forest Manor
When I saw this on Cathy's site I knew I would like it too. Your idea of the jalapenos would spice it up a notch, which would appeal to me.
ReplyDeleteSam
The mixture with cream cheese on crackers sounds great. A little kick of jalapeno would be a wonderful addition.
ReplyDeleteGreat ideas and additions, Lynn! I thought it looked great when I saw it on Cathy's blog too.
ReplyDeleteOh yea, you made it! I plan on making the chutney, too, Lynn. I thought it was so very nice of Cathy to share this treasured recipe with us. I'm glad that you liked it.
ReplyDeleteToo bad about your team today :-(
Oh my goodness - I like that first comment - you had e at cranberry too.
ReplyDeleteWhat a beautiful color Lynn! I bet it would good slathered on a roll with a slice of ham or turkey too :)
ReplyDeleteYum.. That would be delicious on the French toast that I plan to make for Thanksgiving breakfast!
ReplyDeleteCathy has such terrific recipes. Another winner! And, yes, there was a happy crew after the game last night. Well, until our Colts played! But a Packers win rates higher in importance :)
ReplyDeleteHahahahahahaha! Why did it not surprise me to read you were adding those hot peppers to something again???!!! LOL
ReplyDeleteI have this on my "to do" list before T'day, too. Thanks for the review & suggestions, but I'll pass on the peppers, thank you.
I love every recipe I tried from your blog and I trust this is excellent too! Yum!
ReplyDeleteI love the idea of mixing this with mustard Lynn! I have been looking for a cranberry creation to take along with my Thanksgiving ham and this will be perfect, thank you!
ReplyDeleteJenna
Lovely cranberry,lovely color,will try
ReplyDeleteLooks very tasty :)
ReplyDelete