Cranberry Chutney

What looks great in a Christmas basket that you are giving to a friend? How about a little cranberry chutney? A basket of homemade goodies will always go over well with friends and neighbours and family. This recipe is easy to make and will go perfect with the turkey at Christmas dinner.

This recipe makes 12 jars.
5 tablespoons of olive or grapeseed oil
5 red onions minced
5 tablespoons of fresh ginger, grated
1- 1/4 cups of apple cider vinegar
4 cups of brown sugar
5 teaspoons of mustard seed
1 -1/2 teaspoons of salt
1 – 1/2 teaspoons of black or white pepper
15 cups of chopped apple (skin on)
15 cups of fresh or frozen cranberries (5 bags)
1 – 1/4 cups of raisins
10 cinnamon sticks

Fry the onion and garlic for 5 minutes in the oil. Add the vinegar and scrape the pan. Add the brown sugar, mustard seed, salt and pepper. Stir until sugar dissolves. Add the apple, cranberries, raisins and cinnamon sticks. Bring the mixture to a boil, reduce heat and cook for 20 minutes, until the mixture becomes thick and the cranberries have popped.
Spoon into clean, hot jars – boil lids and rings – wipe jar tops and tighten lids and rings. Process in boiling water for 20 minutes. If you don’t want to process the jars, the chutney will keep in the fridge for 2 weeks.