Spicy Cranberry Chutney

After being underwhelmed with last night light's Cranberry Chutney attempt...I got to it again today.  Don't get me wrong, yesterday's attempt wasn't "bad" it's just not what I wanted it to be.  First of all the recipe I used called for way too many cloves for my taste.  I also wasn't sold on the added dried pineapple.  I enjoy dried fruit but I'm really picky about it - only no sugar added brands (the most amazing one being Steve's Paleo Goods Dried Fruit).

With less dried fruit and eliminating cloves completely I gathered ingredients and equipment.  I used the National Center for Home Food Preservation's recipe for Cranberry Orange Chutney as my base.  From there I made some changes.... 

24 ounces Fresh whole cranberries
2 cups chopped white onion
1 clove garlic, finely chopped
2 cups golden raisins
1 cup brown sugar (see note)
2 cups apple cider vinegar
1 cup orange juice
1 cinnamon stick
1 tsp cayenne pepper flakes (this made it super spicy which I love...I would recommend you try 1/2 tsp first and give it a taste)
1/2 tsp yellow mustard seed

*Note: Cranberries have quite a bit of natural pectin which allows them to gel nicely.  Therefore not much sugar is needed to get a really nice set. 

Prepare jars and lids for canning.

Rinse cranberries and combine all above ingredients in a large pot.  Bring to a boil over high heat.  Then lessen heat to a gentle boil for 15 minutes until cranberries soften.  Stir often.  Remove the cinnamon stick. 

Fill hot, clean half pint jars with chutney leaving a 1/2 inch head space. Remove air bubbles using a chopstick or "bubbling tool."  Don't use knives as they could scratch the jars.  Wipe rims of jars with clean damp towel.  Apply lids and bands.  Process for 10 minutes for 0-1,000 ft. above sea level.

If you aren't a canner or just don't feel like processing no problem!  Place Chutney in the fridge after cooking. Use as soon as possible. 

The Chutney was so yummy I popped open a jar and put some on my burger patty for lunch!