Monday, November 12, 2012

Cranberry, Orange, and Ginger Chutney

 Thanksgiving is on its way!!  This has always been one of my favorite holidays.  A whole day devoted to eating delicious food, hanging out with family, and thinking about everything that's truly wonderful in our lives? What's not to love!  This year, I really want to branch out and try new recipes beyond the old favorites we make every year.  The first of these recipes is a chutney I found on Kitchen Confidante.  Having never made chutney, or in fact canned anything before,  I was a little nervous about how time consuming and difficult the whole process would be.  The recipe did end up taking about an hour and a half to complete, but the results were well worth it.  The chutney is both savory and festive with a slight bite from the tartness of the cranberries.  It will be fantastic by itself on crackers, and equally tasty served on brie.

-recipe after the jump-

Cranberry, Orange, and Ginger Chutney
makes about 4 half pint jars
1 2/3 tsp olive oil
3/4 C onion, fine dice
3 1/4 Tbsp Fresh Ginger, minced
1/3 C Orange Juice
Zest of 1 orange
2 (12 oz) packages of fresh cranberries
1C and 2 Tbsp sugar
3 Tbsp Red Wine Vinegar
1/4 tsp salt

1) In a large pot over medium heat add the olive oil and onions, saute until onions are translucent (about 15 minutes)
2) Add minced ginger and cook an additional 2-3 minutes
3) Add all other ingredients and stir well
4) Cook over medium heat for about 30 minutes or until mixture is thickened
5) Process the canning jars by either boiling for 5-10 minutes or sterilizing in the oven for 15 minutes at 225 degrees
6) Fill each jar almost to the top, leaving 1/2 inch clear
7) Top with a lid and finger tighten
8) Process in boiling hot water by placing each jar in the canning rack
9) Remove with canning tongs onto a towel and let cool
10) Each lid should not pop and be completely sealed
11) Tighten the lid, and store in a cool dark place