Taste of Home
Contest-Winning Winter Fruit Chutney
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 half-pints.
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Ingredients
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2 cups cider vinegar
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1 medium onion, finely chopped
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1/2 cup water
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1 tablespoon ground ginger
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1 tablespoon grated orange zest
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1-1/2 teaspoons salt
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2 garlic cloves, minced
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1/2 teaspoon ground cinnamon
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1/4 teaspoon crushed red pepper flakes
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3 cups packed brown sugar
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2 medium ripe unpeeled pears, finely chopped
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2 cups fresh or frozen cranberries
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1 large tart unpeeled apple, finely chopped
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1/2 cup dried currants
Directions
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1.
In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes.
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2.
Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened.
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3.
Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts
2 tablespoons: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 119mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.
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