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Add a photoServings: 6
Ingredients
- 24 ounce Cranberries
- 3 c. Sugar
- 2 med Oranges, unpeeled minced and seeded
- 1/2 c. Finely minced onion
- 1/4 c. Raisins
- 1/4 c. Toasted shelled pistachios
- 8 x Dry figs
- 3 Tbsp. Finely minced peeled ginger
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Cayenne pepper
- 1 tsp Dry mustard
Directions
- Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring till sugar dissolves. Increase heat and boil till cranberries pop, about 3 min. Spoon chutney into clean warm jar to 1/4 inch from top.*
- Immediately wipe rim clean using towel dipped into warm 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 min.
- Remove jars from water bath. Cold to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cold dry place up to 1 year. Chill after opening. (If lid pops up, chill 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 chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 425mg | 12% |
| Total Carbs 138.33g | 37% |
| Dietary Fiber 8.9g | 30% |
| Sugars 122.99g | 82% |
| Protein 2.27g | 4% |
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