| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Chutney, Canned, Cranberries, Fruits |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Grated orange rind |
| 1/4 |
c |
Fresh squeezed orange juice |
| 12 |
oz |
Cranberries |
| 1 1/4 |
c |
Onion; finely chopped |
| 1 1/4 |
c |
Glace pineapple; chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Ginger root; peeled, grated |
| 1 |
c |
Red wine vinegar |
| 1 1/2 |
c |
Granulated sugar |
| 1 |
c |
Golden raisins |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
c |
Water |
INSTRUCTIONS
Combine grated orange rind, orange juice, cranberries, onion, pineapple,
garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to
a boil, stirring occasionally. Boil gently, covered, until cranberries
soften, about 15 minutes.
Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into
cranberry mixture. Boil gently about 20 minutes; stir occasionally to
prevent sticking. Mixture should be slightly runny & will thicken when
cooled.
Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles.
Process in boiling water bath for 10 minutes.
Makes about 6 half-pint jars. See notes.
Recipe by: Bernardin canning supplies; from website
Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Nov 26, 1997
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