The DU Lounge

I like canned whole berry more thsn jellied.

My chutney is made with:

Ingredients
2 12-ounce bags cranberries (about 6 cups)
3 cups sugar
2 medium oranges (unpeeled), chopped and seeded
1/2 cup finely chopped onion
1/4 cup raisins
1/4 cup toasted shelled pistachios (about 1 3/4 ounces)
8 dried figs, chopped
3 tablespoons finely chopped peeled fresh ginger
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon dry mustard

Step 1
Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. Spoon chutney into clean hot jar to 1/4 inch from top.* Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.

Step 2
Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 6 months.)

Step 3
* If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.