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Title: Cranberry-Fig Chutney with Cinnamon and Pistachios
Categories: Condiment Sauce
Yield: 6 Servings
| 24 | oz | Cranberries |
| 3 | c | Sugar |
| 2 | md | Oranges; unpeeled - chopped and seeded |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Raisins |
| 1/4 | c | Toasted shelled pistachios |
| 8 | Dried figs | |
| 3 | tb | Finely chopped peeled ginger |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Cayenne pepper |
| 1 | ts | Dry mustard |
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 wtih remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.
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.)
*If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.
Source: Julie Sahni in Bon Appetit (November 1988) Typed for you by Karen Mintzias
From: Jr Byers Date: 12-21-97 (20:46) The Once And Future Legend (1) Cooking
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