Cranberry Chutney

Name: Cranberry Chutney
Ingredients: 8 (16-ounce) cans jellied whole-berry cranberry sauce; 2 cups firmly packed light brown sugar; 2 cups chopped dates; 2 cups currants or raisins; 2 cups slivered almonds; 2 cups apple cider vinegar; 1/4 cup minced crystallized ginger; 2 teaspoons ground allspice

8 ingredients

2 steps

Ingredients

8 (16-ounce) cans jellied whole-berry cranberry sauce
2 cups firmly packed light brown sugar
2 cups chopped dates
2 cups currants or raisins
2 cups slivered almonds
2 cups apple cider vinegar
1/4 cup minced crystallized ginger
2 teaspoons ground allspice

Directions

1

Combine all ingredients in a large Dutch oven. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 30 minutes.
2

Cool, place in jars, and store in refrigerator up to 2 weeks. For longer storage, pack chutney into hot sterilized jars, filling to 1/2 inch from top; remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.