Cranberries are a season favorite in many home throughout the globe, especially during the holidays. Cranberries are comprised of 90 percent water, so dehydrating them for long-term storage gives us a healthy snack to nibble on throughout the year. We use dried cranberries in salads and cold cut tortilla wraps as well as a way to garnish a side dish like hot green beans.

Well, I have taken this fun family favorite and incorporated it into a delicious chutney. Dried cranberries have a sweet, yet tart flavor, and boast a fantastic dark pink color.

Dried Cranberry Apple Chutney

makes about 6 pints or 12 half-pints

Enjoy this delicious chutney on pancakes and waffles or as a filling for crepes with cream cheese. This versatile chutney doubles as a fun appetizer over baked brie served with crackers and a glass of wine. It’s gorgeous pink color makes this chutney the perfect gift around the holidays!

Ingredients

  • 4 cups white vinegar
  • 8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples)
  • 5 ½ cups Craisins, or dried cranberries
  • 4 cups raw granulated sugar
  • 1 cup red onions, chopped
  • 1 cup red bell pepper, chopped and seeded
  • 3 tbsp mustard seeds
  • 2 tbsp ground ginger
  • 2 tsp ground allspice
  • 2 tsp sea salt
  • 2 jalapeno or yellow wax pepper, finely chopped (I prefer Jalapeno because it adds a touch of green)
  • 1 garlic clove, finely chopped

craisin apple chutney

Instructions

  1. In a large stainless steel stock pot, add white vinegar.  As you are prepping your apples,  place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning.
  2. Add craisins, sugar, onion and red pepper.  Bring to a boil over medium-high heat, stirring frequently, for 30 minutes.  Add mustard seeds, ginger, allspice, salt, peppers and garlic.  Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes.
  3. Ladle hot chutney into hot jars leaving a ½” headspace.  Remove any air bubbles adjusting headspace if necessary.  Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring.  Hand tighten.
  4. Process pint and half-pint jars in a water bather for 15 minutes.  Remember, processing time does not begin until water is at a full rolling boil.

Happy Canning~
xx
Diane, The Canning Diva
www.canningdiva.com

 

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