Cranberry-fig chutney with cinnamon and pistachios

6 Servings

Ingredients

Quantity Ingredient
24 ounces Cranberries
3 cups Sugar
2 mediums Oranges; unpeeled chopped and seeded
½ cup Finely chopped onion
¼ cup Raisins
¼ cup Toasted shelled pistachios
8 Dried figs
3 tablespoons Finely chopped peeled ginger
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Cayenne pepper
1 teaspoon Dry mustard

Directions

Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. Spoon chutney into clean hot jar to ¼ inch from top.*

Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat wtih remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.

Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 6 months.)

*If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.

Source: Julie Sahni in Bon Appetit (November 1988) Typed for you by Karen Mintzias

Posted to MM-Recipes Digest by Roy <roy@...> on Sep 25, 1998

Related recipes