3 large oranges
4 c. fresh or frozen cranberries
2 c. water
1 c. white vinegar
3 c. brown sugar
¼ c. honey
1 medium onion, chopped
2 c. light or dark raisins
2 garlic cloves, crushed
½ tsp. each cinnamon, allspice, ginger, mace, and cayenne
1 tsp. salt
⅛ tsp. crushed red pepper or red pepper flakes
1 tbsp. Grand Marnier or other orange-flavored liqueur (optional)
Finely grate enough zest from oranges to equal 4 tbsp. (see Note) Peel oranges, slicing away as much of the white pith as possible. Slice fruit into small chunks. Set aside. In a large pot (6 qt.-to-8 qt. or 6-to-8 L) over high heat, bring cranberries, water, and vinegar to a rolling boil. Stir frequently and continue boiling, uncovered, 3 or 4 min. or until cranberries soften and “pop.”
Add all remaining ingredients except oranges and orange-flavored liqueur, stirring until mixture returns to the boil. Reduce heat and simmer, uncovered, 90 min., stirring occasionally. Add oranges. Simmer 30 min. longer, until mixture is the consistency of thick jam.
Remove from heat, adding orange-flavored liqueur, if desired. Cool to room temperature on wire rack. Pour into sterilized jars or solid-sided containers. Cover and refrigerate for short-term storage of up to two weeks. Yields 6 c. chutney.
Note: Never waste orange zest! If you can’t use extra zest right away, let it dry at room temperature before bottling, labeling, and later use for flavoring in cakes and cookies.
|Use fine-cut grater to remove zest from oranges.|
|Combine berries, water, and vinegar in large pot.|
|Bring to a boil until berries “pop.”|
|Add most other ingredients, simmering 90 min. |
Add oranges, simmering a further 30 min.
|Cool, package, and label.|
|Don’t be shy! Tell the world you made it yourself!|
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