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Thursday, December 09, 2010

Spicy Cranberry Chutney

Spicy Cranberry Chutney Can Jam Challenge #12

Has it already been a month since the last Can Jam topic? Has it already been a WHOLE YEAR doing this challenge every month? Man, I can’t believe how fast the time went by!

I’m always surprised when I make a new recipe and claim it to be my new favorite, especially since many canning and preserving recipes have the same flavor profile/ingredients, but BOY OH BOY is this good!

Spicy Cranberry Chutney
I wanted to kick-up the heat factor in this chutney (plus I just don’t like garlic in chutneys) by substituting the original garlic for horseradish (this is allowed as long as you don’t increase the total amount of non-acid ingredients). The spicy combination of the gingerroot, horseradish, and cayenne really brought this chutney to a whole new level. The tartness of the cranberries, with the sweetness of the pineapple, orange juice, and raisins balance out the spiciness and make this chutney fan-friggin-fabulous! I can’t wait to try this on a ham, turkey, or deli-chicken sandwich!


So be sure to get your hands on some cranberries while they are still available and stick them in your freezer. Then, you’ll be able to make this amazing recipe at any time during the year. This chutney is going to make some friends of mine very happy this Christmas.

Happy canning everyone!

Spicy Cranberry Chutney
Recipe source: “Ball Complete Book of Home Preserving”
Makes 6 half-pints

3 cups fresh or frozen cranberries
1 ¼ cups finely chopped onion
1 ¼ cups chopped, candied pineapple
1 tablespoon prepared horseradish (Note: original recipe called for 3 cloves garlic, minced)
2 tablespoons fresh gingerroot, minced
1 teaspoon grated orange zest
¼ cup freshly squeezed orange juice (use zested orange)
1 cup red wine vinegar
1 ½ cups granulated sugar
1 cup golden raisins
1 cup water
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 teaspoon ground cloves (Note: I think this could be reduced to ½ teaspoon…my preference)
½ teaspoon cayenne pepper

In a large, stainless steel saucepan, combine cranberries, onion, pineapple, horseradish (or garlic), gingerroot, orange zest, orange juice, and red wine vinegar. Bring to a boil over med-high heat, stirring frequently. Reduce heat to a gentle boil and cook till cranberries become soft and burst, about 15 minutes. If you choose to have a less “chunky” chutney, mash about 2/3 of the cranberry mixture with a potato masher.

Add sugar, raisins, water, mustard, cinnamon, cloves, and cayenne pepper. Boil gently, stirring frequently, for about 15 minutes. Mixture should be slightly runny and will thicken when cooling.

Ladle cranberry mixture into prepared canning jars, leaving ½ inch headspace. Process in a BWB for 10 minutes.

1 comment:

Ms. WhitePlates said...

Delicious! The mustard would add such an interesting flavour against the cranberries. I'm looking forward to canning more this year.

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