I started making English-style chutneys years ago because they are such a versatile condiment. Both savory and sweet, both tangy and complex, to my palette they are a great touch of umami to be used with any dish.
My daughter and I worked out this Holiday version when she was just 11 years old. We probably made it as Christmas gifts and I have kept the recipe in my arsenal all these years. Serve it with turkey instead of cranberry-orange relish or along with it, or dumped over cream cheese to serve as a spread. It is tangy and flavorful with all the spices we associate with the holidays.
Prepare the following ingredients and toss into a large heavy-bottomed pot:
- 1 package fresh whole cranberries; 3 cups, rinsed and picked over
- 1 1/2 cups raisins
- 1 1/2 cups chopped apples; pieces about 3/8”, about 1 large apple
- 3/4 cup chopped yellow onion; pieces about 3/8”, about 1 medium onion
- 3T finely chopped orange zest (see notes below); about 2 large oranges
- 1 cup orange juice; the juice and pulp of about 2 large oranges
- 2 cups apple cider vinegar
- 2 cups white sugar
- 3/4 tsp each ground spices: allspice, ginger, mustard
- 1/2 tsp ground cloves
Slowly bring up the heat on the pot, stirring until the sugar dissolves. Increase heat to medium high and bring pot to a boil. Boil for 15 minutes stirring occasionally. Enjoy the sound of the cranberries popping!
Meanwhile; wash and scrub 7 half-pint canning jars rinsing in hot water. Set aside. Put canning lids and rings into a sauce pan. Cover with water and bring to a boil; reduce heat to simmer.
Just before the chutney is done, pour boiling water into the clean canning jars to sterilize them and keep them hot before filling.
The chutney is done when a spoon dipped into it is slightly coated but the mixture is still slightly runny. In my cast iron pot 15 minutes is perfect. If you use a thinner or less heat conductive pot it may take a bit longer. Don’t worry; this is great runny or thick but the ideal is a thick syrup around the softened fruits. Chutney will thicken as it cools.
Quickly fill hot jars with hot chutney, wipe their edges and quickly place a dry lid and ring onto jar. Screw until tight. Set on a rack to cool. NOTE: the lids will depress as they cool to seal them. If they do not depress, refrigerate chutney. If you do not want to can it, simply pour into a bowl, let cool then cover and refrigerate until ready to use. Keeps 2 weeks refrigerated and a few years if canned.
How to zest an orange: Use a zester tool to cut fine ribbons of peel with no white. Or use a vegetable peeler to carefully remove the peel leaving the white still on the orange.