Cranberry orange chutney

 
                          Cranberry Orange Chutney
 
 Recipe By     :=20
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Christmas                        Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          Cranberries - 750 ml
    1      Cup           Chopped onion - 250 ml
    1      Cup           Each raisins and currants
    1      Cup           Cider vinegar
      3/4  Cup           Sugar - 175 ml
      3/4  Cup           Packed brown sugar
    1      Tablespoon    Grated orange rind - 15 ml
      1/2  Cup           Orange juice - 125 ml
    1      teaspoon      Salt - 5 ml
    1      teaspoon      Cinnamon
    1      teaspoon      Ginger
    1      teaspoon      Ground cloves
 
 In large saucepan, stir together cranberries, onion, raisins, currants,
 vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon,
 ginger and cloves; bring to boil.  Reduce heat to medium-low and simmer,
 stirring often, for 20 minutes or until thickened.  Pour into hot, sterilized
 jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks.  Or
 process in boiling water bath for 5 minutes; store in cool, dark, dry place.
 Makes about 5 cups.
 
 Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g =
 carbohydrate.
 
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