Cranberry chutney
Prep time: 10 minutes
Cook time: 25 minutes
Makes 3 pints
Brandon Duff of West Sacramento was interested in a recent Mailbox recipe for mango chutney. Duff is allergic to mango and was hoping for an alternative.
This recipe comes from Connie Lane of Penn Valley and would go well with your holiday meal.
Note: For detailed canning instructions, go to National Center For Home Food Preservation www.uga.edu/nchfp, click on "Can" under "How do I?"
The prep time does not include the time to prepare the jars, lids, rings, or the processing time.
INGREDIENTS
1 cup sugar
1/4 cup red wine vinegar (5 percent acidity)
2 tablespoons molasses
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon powdered ginger
1/2 teaspoon red hot pepper sauce (such as Tabasco)
2 cans whole berry cranberry sauce
1 cup raisins, light or dark or a combination of both
INSTRUCTIONS
In a medium pot, bring to a boil first 8 ingredients. Stir in cranberry sauce and raisins. Simmer for 15 minutes or until thickened. Pack into hot, sterilized canning jars (without nicks, chips or cracks), leaving 1/2-inch head space. Run a plastic spatula around the inside of jar to remove bubbles. Wash new lids and rings in hot, soapy water then heat them for 10 minutes in a pan of simmering (not boiling) water. Remove as needed.
Wipe jar rims clean, place new lids on top and screw on rings just until you get resistance. Place jars on a rack in canner, cover jars with water by 1 to 2 inches. Process in boiling water bath for 15 minutes, making sure jars stay covered by adding more boiling water as needed. (Start timing after water comes to a rolling boil.)
Carefully remove jars with jar lifter, place on thick towel out of drafts and cool completely (12 to 24 hours). Only after cooled can you tighten rings and check for seal by pressing each lid (lids should be curved downward). If not sealed, refrigerate immediately and consume within one week. See note above for Web site that gives detailed canning instructions.
Per 1/4 cup: 109 cal.; 0 g pro.; 29 g carb.; 0 g fat; 0 mg chol.; 115 mg sod.; 1 g fiber; 23 g sugar.
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