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Cranberry, Ginger, and Orange Chutney




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


by Perla Meyers


List of Ingredients




3 (12 ounce) packages fresh cranberries
3 semi-ripe golden delicious apples, peeled, cored, and cubed
1 1/2 cups golden raisins
1 1/2 cups sugar
2 tablespoons finely grated orange zest
3 inches cinnamon sticks or 2 teaspoons ground cinnamon
2 tablespoons minced fresh ginger
1/4 teaspoon freshly grated nutmeg
1/3 cup Cointreau liqueur (optional)


Recipe



1. Place all ingredients except the liqueur in a large non-reactive
saucepan. Bring to a boil; reduce the heat to low and simmer,
uncovered, stirring often, until the mixture thickens, about 25
minutes.

2. Remove the saucepan from-the heat, stir in the liqueur, and let the
chutney cool to room temperature. Cover and refrigerate overnight.
Serve lightly chilled.

3. REMARKS: The chutney will keep in the refrigerator, in tightly
covered jars, for 6 months or longer. You may also "pack" the chutney
in hot sterilized pint jars, leaving 1/2-inch head space, and process
them for 20 minutes. (Pearl recommends doubling the recipe if you wish
to can this chutney.).