Cranberry-Fig Chutney with Cinnamon and Pistachios
Kealin
ingredients
- 2 12-oz. bags cranberries (about 6 cups)
- 3 c. sugar
- 2 medium oranges (unpeeled), chopped and seeded
- 1/2 c. finely chopped onion
- 1/4 c. raisins
- 1/4 c. toasted shelled pistachios (about 1 3/4 ounces)
- 8 dried figs, chopped
- 3 tbsp. finely chopped peeled fresh ginger
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cayenne pepper
- 1 tsp. dry mustard
directions
- 1
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 1/4 inch from top.* Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.
- 2
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.)
notes
If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.
Source: Kealin
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