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Categories:
cranberries white onions golden raisins white sugar brown sugar white vinegar orange juice fresh gingerroot cinnamon
Viewed: 33 - Published at: 6 years agoIngredients
- 24 ounces fresh cranberries
- 2 cups white onions, chopped
- 2 cups golden raisins
- 1 12 cups white sugar
- 1 12 cups brown sugar, packed
- 2 cups distilled white vinegar
- 1 cup orange juice
- 4 teaspoons fresh gingerroot, peeled and grated
- 3 cinnamon sticks, one inch long
Method
- Rinse the cranberries well.
- Combine all ingredients in a large pot and bring the mixture to a boil over high heat.
- Reduce heat and simmer gently for 15 minutes or until the cranberries are tender, stirring often to prevent scorching.
- Fill hot half-pint jars with the hot chutney, leaving 1/2 inch head space.
- Remove air bubbles, and adjust the headspace if needed.
- Wipe the jar rims with a clean, dampened towel; apply the preheated lid and the screw bands.
- Process the jars for ten minutes.
