Over thirty years ago I learned how to can tomatoes. I did that for a few years but never really ventured out from there. Recently, after watching so many YouTubers who are now getting into canning, I decided that it was time to try this again.
I reached out on Facebook to find someone who would be willing to teach me and get me going. I was blessed with a friend, and the first thing she started me with was Cranberry Chutney. I had never had chutney and really didn’t think I would even like it or use it. To my surprise I am in love with it.
We have used this for roast pork and turkey, but the best is with cream cheese and crackers. This recipe is simple and a keeper for me.
At this point I have made over thirty jars and have given most of them away as Christmas presents. Homemade is always a great way to go for gifts, and my friends and family were so pleased. I will start canning jams and jellies soon, so stay tuned for some more yummy recipes.
Do you can? What have you made? Share some of your favorite recipes with me and let me know what works best for you as a beginner canner.
Lynn A.C. Wilson – Resume of a Mother
Cranberry – Apple Chutney Recipe
Total Prep Time: 20 minutes
Cook Time: 30 minutes
1 – 1 ¼ cups of sugar
½ cup water
1 package (12 ounces) of fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion or I like to use 1 teaspoon of dried onion instead
½ cup of raisins and I prefer to use homemade raisins
½ brown sugar
½ cider vinegar or white vinegar will also work well
1 teaspoon of ground cinnamon (I like to add a pinch more)
½ teaspoon of salt
1/8 teaspoon of ground allspice
1/8 teaspoon of ground cloves
1 teaspoon of fresh ginger (I used powder)
- If you do not have allspice and cloves….I used ½ teaspoon of apple pie spice
- In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat and simmer uncovered for 3 minutes. Carefully stir in the cranberries, apples, onion, raisins, born sugar, vinegar, cinnamon, salt, all spice, ginger and cloves.
- Return to a boil and reduce heat. Simmer uncovered for 20-25 minutes until desired thickness and stir occasionally.
- Can be served hot or cold and added to Roast Turkey, Roast Pork, use as a side dish and also add to sandwiches or cream cheese on crackers ( a favorite of mine)