With all of the fresh cranberries and apples that we have in the house at the moment I thought it would be a good idea to start canning a few gift items. This afternoon I made the first round of cranberry chutney for family baskets that we will take with us on the visit to the in-laws in early December, and a bit for the refrigerator. I particularly love all of the fruit and spices in this chutney, paired with the savoriness of the onion and the crunch of the hazelnuts. It pairs nicely with cheese and crackers or a nice savory stuffing.
We will make more next weekend for the baskets for our friends and a few jars for our own pantry. (Susan it will be on the appetizer tray for Thanksgiving :))
- 4 cups fresh cranberries
- 2½ cups sugar
- 1¼ cups water
- 6 whole cloves
- 2 cinnamon sticks
- 1 teaspoon salt
- 2 Granny Smith apples, peeled, cored and diced
- 2 firm Bosc or Anjou pears, peeled, cored and diced
- 1 small yellow onion, finely chopped
- 1 cup golden raisins
- ⅓ cup crystallized ginger, finely chopped
- ½ cup hazelnuts, roughly chopped
- In a large pot over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil and cook until the cranberries pop open, about 10 minutes.
- Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes.
- Remove from heat and toss in the hazelnuts.
- Discard cinnamon sticks.
- Refrigerate in tightly sealed jars or can cook in a water bath for 15 minutes.