Jalapeno Cranberry Chutney

Name: Jalapeno Cranberry Chutney
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 pints.
Ingredients: 2-1/4 cups packed brown sugar; 1-1/2 cups water; 1/2 cup white vinegar; 3/4 teaspoon curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 2 medium navel oranges; 2 medium lemons; 1 medium tart apple, peeled and chopped; 1 jalapeno pepper, seeded and minced; 6 cups fresh or frozen cranberries, divided; 1/2 cup golden raisins; 1/2 cup dried apricots, chopped; 1/2 cup chopped walnuts

This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Cranberry Chutney in Country Woman Christmas 2007

Reviews

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Average Rating:

nataliewipf

Feb 2, 2011

This makes a whole lot of chutney- might try to half it next time. 1 jalapeno didn't add any heat at all- would deff suggest 2 peppers. Also it tasted too sweet for me, I will deff cut back on the sugar and spice content. With a little tweaking this would be better for me... but I will try it again