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Cranberry Orange Chutney Recipe - Printable Version

Makes 5 cups



1. In large saucepan, stir together cranberries, onion, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, ginger and cloves; bring to a boil.
2. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
3. Pour into hot, sterilized jars, leaving 1/2-inch headspace; seal and refrigerate for up to 2 weeks. Or process in boiling water bath for 5 minutes; store in cool, dark, dry place.