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    Cranberry Chutney in Pressure Cooker


    Source of Recipe


    unknown

    List of Ingredients




    1 1/2 cups toasted walnut pieces
    1 pound cranberries
    1 cup golden raisins
    1 small red onion, sliced
    1/2 cup orange marmalade
    1/2 cup orange juice
    2 tablespoons orange zest
    1/3 cup white wine vinegar
    1 cup sugar
    1/2 cup firmly packed brown sugar
    1/2 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/2 teaspoon ginger
    1 cinnamon stick
    1 bay leaf

    Recipe



    In a pressure cooker, combine all ingredients. Stir well. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove cinnamon stick and bay leaf. Stir well. Pour hot chutney into a sterilized jar with lid. Store airtight in refrigerator up to 3 or 4 weeks. Makes 8 cups.

 

 

 

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