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  • Cranberry Fig Chutney With Cinnamon And Pistachios

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    Cranberry Fig Chutney With Cinnamon And Pistachios
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 24 ounce Cranberries
    • 3 c. Sugar
    • 2 med Oranges, unpeeled minced and seeded
    • 1/2 c. Finely minced onion
    • 1/4 c. Raisins
    • 1/4 c. Toasted shelled pistachios
    • 8 x Dry figs
    • 3 Tbsp. Finely minced peeled ginger
    • 1 tsp Salt
    • 1 tsp Cinnamon
    • 1 tsp Cayenne pepper
    • 1 tsp Dry mustard

    Directions

    1. Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring till sugar dissolves. Increase heat and boil till cranberries pop, about 3 min. Spoon chutney into clean warm jar to 1/4 inch from top.*
    2. Immediately wipe rim clean using towel dipped into warm 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 min.
    3. Remove jars from water bath. Cold to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cold dry place up to 1 year. Chill after opening. (If lid pops up, chill chutney up to 6 months.)
    4. *If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and chill.

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