- 1- 12 oz
- cranberries, fresh
- 1 1/2 c
- orange juice - not from concentrate
- 2 c
- brown sugar, firmly packed. i like dark brown sugar
- 2 medium
- apples, granny smith or fuj
- 1 c
- 1 c
- ball canning jars
Zest skin from lemon and orange chop well. Squeeze juice from lemon and orange.
This keeps the apples from turning brown.
1 1/2 C. ORANGE JUICE - bring to a SLOW boil for 5 minutes
The cranberries will make a popping sound.
DON'T OVER BOIL, or your chutney will be MUSHY
REMOVE FROM HEAT
Remove from heat.
Stir in NUTS.
FILL each jar w/ chutney & juice. LEAVE ROOM at top of jar for expansion. Place inner ring on top of glass jar and tighten only finger tight w/outer ring - NOT EXTRA tight
Place jar on a TOWEL on the counter.
To properly seal jars FOLLOW DIRECTIONS that came with jars or check www.freshpreserving.com/
Put the jars in a pot with boiling water. Cover w/ 1 inch water & boil according to directions for your altitude to properly seal the lids...
& let jars stay in pot for 5 minutes. Remove with TONGS.
Place jars on a CLEAN dish cloth on counter. You want to cool on towel... As jars cool, you may hear a POP. Lids shouldn't move up & down when pressed in center after cooled. Directions on canning site say leave on counter 12 hours.
Do not immediately put hot jars in fridge, temp change may cause them to break.
You may refrigerate for immediate use.
Or for directions on how to safely re-process the jar,
see FreshPreserving.com or the Ball Blue Book® guide for detailed
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