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Christmas Gift Idea ~ Holiday Cranberry Chutney ~

December 18, 2011

Cranberry Chutney

Holiday Cranberry Chutney

It’s the 18th of December.  Christmas is one week from today.  Only 7 more sleeps ’til Santa comes, are you ready?  I have a better question still, are you sick of shopping, malls, crowded places and people all rushing around stressing out?  I know that that is not my cup of tea.  If you are tired of racing around trying to find last minute gifts for those you love you really need to look no further.  Stay home.  Make holiday cranberry chutney.

Chutneys are a new find for me.  I found this holiday cranberry chutney recipe the other day and I thought that it would be a grand place to begin my chutney adventures.  So, what is a chutney? A chutney is a spicy condiment made of fruits or vegetables with vinegar, spices and sugar.  Chutney originated in India.  This cranberry chutney does not use vinegar but it is filled with lovely, aromatic spices that leave you wanting more.

If you only have a few more gifts you really should reconsider going out and braving the crowds and make this delicious holiday cranberry chutney, you’ll thank me for it.  This recipe is really easy, it only requires one pot so there won’t even be much of a messy to clean up. Perfect, I know!!

On a side note, I would like to remind you all that tomorrow is December 19, 2011.  That means that your gingerbread creation must be submitted to Movita Beaucoup for her Ginger 2011 competition.  The voting will take place Tuesday, December 20 to Thursday, December 22. Because competing is festive! The winner will be announced on Friday, December 23rd.  This is my Gingerbread Lighthouse, I would like to encourage you all to vote for me, unless of course there are other awesome entries you would rather vote for.

Holiday Cranberry Chutney

Ingredients

1 (12 ounce) bag fresh or frozen cranberries

1 cup sugar

3/4 cup water

1 large cooking apple, chopped

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

 To Prepare the Holiday Cranberry Chutney

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.

Sterilize jars

Special equipment: 3 (1/2 pint) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot.
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.

Ladle the cranberry chutney into jar up to the fill line. Repeat process with remaining jars.

Put lids and rings on jars and tighten; do not over-tighten. At this point, the chutney may be kept refrigerated, up to 1 month.

To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.

Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.

Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.

Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate after opening.

Makes 3 (1/2 pint jars)

From Cheryl Lottman Allrecipes.com

Cranberry Chutney

Holiday Cranberry Chutney

This is the quintessential Christmas gift.  Place a ribbon or bow on the jar of chutney place in a gift bag with a box of cream cheese and some crackers and there is yet another satisfied recipient 🙂  You may serve this over cream cheese with crackers or as a condiment with pork, ham or chicken.

From our kitchen to yours,
Sydney Jones

P.S. Don’t forget  Ginger 2011, closes tomorrow.  VOTING Commences on the 20th, which is Tuesday!

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5 Comments leave one →
  1. December 18, 2011 5:41 pm

    I think anyone would be thrilled with your chutney especially the way you are suggesting to present it with cream cheese and crackers.

    • December 18, 2011 5:48 pm

      Thanks Karen! It is pretty addicting stuff, I love it 🙂 It makes it hard to give away. You could also make a little ingredients label and tie it to the bow with To: and From: on the reverse side

  2. December 18, 2011 10:29 pm

    If your lighthouse isn’t a finalist in Ginger 2011, SOMETHING IS HORRIBLY, HORRIBLY WRONG!

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