Hot Cranberry Chutney


1 cup sugar
1 cup water
1/2 cup raisins
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 cup finely Rosted Almonds
2 cups Dried Cranberries


  1. Combine sugar and water in a large stainless steel saucepan; bring to a boil. Boil, stirring constantly, until sugar dissolves. Reduce heat; add remaining ingredients. Continue to cook, uncovered, 10 minutes or until cranberries burst and mixture thickens, stirring occasionally. Remove from heat.
  2. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *