Tangerine Cranberry Chutney



4 tangerines
12 ounces
fresh cranberries
2 cups granulated sugar
½ cup distilled white vinegar
½ cup golden raisins
2 tablespoons fresh gingerroot, peeled and chopped
1 garlic glove, minced
1 red hot pepper, seeded and finely chopped (the larger the hotter)
1 3-inch cinnamon stick
6 whole cloves
4 whole allspice berries


Peel the tangerines. Scrape the white pith strands from them and sliver enough peel to make ¼ cup.  Place the peel in a large nonreactive saucepan with the cranberries, sugar, vinegar, raisins, ginger, garlic, and hot pepper. Tie the spices in a spice bag or piece of cheesecloth and add to the pot.

Cook over medium heat, stirring constantly until the sugar is dissolved and the cranberries begin to pop. Simmer the mixture for 8 to 10 additional minutes, stirring frequently.  Meanwhile, scrape off any white pith from the tangerines. Separate the segments and cut off the inner edge of each one, removing any seeds. Chop the tangerine sections coarsely and add them to the pot.

Raise the heat and bring the mixture to a boil, then simmer for 5 minutes, until it has thickened, stirring often to prevent sticking.  Remove the spice bag and ladle the mixture into hot, sterile jars. Seal and process in a boiling-water bath for 10 minutes, then store in a refrigerator or cool place for up to 6 weeks. It’s best to let the chutney stand for at least a week before serving.

Boiling Water Bath: A boiling-water bath is not suitable for canning all types of food, but it works well for finishing and sealing in this instance. Its purpose is to kill yeasts, molds, and bacteria that cannot live at 212 degrees, the temperature of boiling water. It also forces out any air trapped in the tissues of the food and in the jar itself, thus, it creates a vacuum that allows the jars to seal themselves for longer storage.
Yield:  3 pints
Preparation time: 45 minutes, plus at least 1 week for curing

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