Cranberry Chutney

Wet Ingredients:

1 1/2 cups apple cider vinegar

Zest of one orange

1 teaspoon brandy (optional)

Dry Ingredients:

12 oz bag of cranberries

3 cups granulated sugar

1 1/2 cups water

1 cup white raisins

½ cup frozen mango chunks

½ cup finely chopped apples

½ cup dates

½ cup celery

1 teaspoons ground ginger

1 teaspoon ground cinnamon or Pumpkin Spice

1/2 teaspoon ground cloves

1 teaspoon salt

Instructions:

1. In a large, combine the cranberries, frozen mango chunks, white raisins, sugar, apple cider vinegar, water, ground ginger, ground cinnamon, ground cloves, and salt.

2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.

3. Simmer:

4. Once it reaches a boil, reduce the heat to low and let the chutney simmer for about 15-20 minutes or until the cranberries burst and the mixture thickens slightly. The cranberries will start “popping.

5. Add Orange Zest 

6. Sterilize your canning jars and lids by placing them in boiling water, ensuring they are completely submerged. 

7. Ladle the hot chutney into the prepared, hot jars, leaving about 1/4-inch headspace.

8. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

9. Place the sterilized lids on the jars and screw on the bands until fingertip-tight.

10. Ensure that the lids are sealed by pressing down in the center. If it doesn't pop back, it's sealed. If any jars haven't been sealed, refrigerate and use those first.

*Wait 24 hours before serving. Store the sealed jars in a cool, dark place for up to a year.