Braden Family Cookbook

Chuck Braden

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CRANBERRY CHUTNEY                           K.F.B. Original

 

1 medium lemon
12 oz fresh or frozen cranberries
cup finely diced crystallized ginger
(or, to substitute for ginger use cup golden raisins & 1/4 cup finely minced fresh ginger, use the young ginger if you can get it)
1/3 cup finely chopped onion
1 jalapeno pepper, seeded and finely minced
1 - 2 cloves minced fresh garlic (your choice on the amount)
1 cinnamon stick
2 cups sugar
tsp. dry English or Japanese mustard
Tsp. salt

Peel zest from lemon in strips leaving the white pith.  Cut away and discard the white pith.  Finely mince the lemon zest.  Halve lemon, remove seeds & cut into 1/4 inch dice.  In a s/s pan, combine all ingredients, bring to a boil, then simmer at medium to medium low heat until the cranberries burst.  Remove cinnamon stick before serving.  Makes about 16 - 18 oz.

Can this chutney using correct canning methodology or you can keep it in the refrigerator until mold starts to grow on the top.  The mold is the signal that it is no longer safe to eat.