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Cranberry Pumpkin Chutney

Total Time

Prep: 1-1/4 hours Process: 10 min.

Makes

5 half-pints

It's a waste to throw out carved jack-o'-lanterns after Halloween, so I decided to make a pumpkin chutney with them. After trying a few recipes, I came up with this one, and it has become a family favorite. It's delicious, especially with turkey, chicken, ham or roast pork. —Maryalice Wood, Langley, British Columbia
Cranberry Pumpkin Chutney Recipe photo by Taste of Home

Ingredients

  • 3-1/2 cups cubed fresh pumpkin
  • 2 cups white vinegar
  • 1 cup chopped onion
  • 1 cup chopped peeled ripe pears or apples
  • 1 cup packed brown sugar
  • 1 cup fresh or frozen cranberries
  • 1/2 cup cider vinegar
  • 1/4 cup dried cranberries
  • 2 tablespoons canning salt
  • 2 teaspoons each ground ginger, cinnamon, allspice and pepper
  • Dash ground turmeric

Directions

  1. In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours.
  2. Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Cranberry Pumpkin Chutney Tips

What can I substitute for the apples in this recipe?

If you prefer, you can substitute apples for pears in the recipe.

What's another fun variation of this recipe?

For a tropical spin, try adding fresh or frozen mango.

Nutrition Facts

1/4 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 712mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 0 protein.

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