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Pressure Cooker Cranberry Chutney

Source of Recipe

Unknown


List of Ingredients

1-1/2 cups toasted walnut pieces
1 lb. cranberries
1 cup golden raisins
1 small red onion, sliced
1/2 cup orange marmalade
1/2 cup orange juice
2 Tblsp. orange zest
1/3 cup white wine vinegar
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. red (cayenne) pepper
1/2 tsp. 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.