Cranberry Chutney

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Cranberry Chutney

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Cranberry Chutney

1 3/4 cups (14 oz) sugar
1 3/4 cups water
4 cups (1 lb) fresh or frozen cranberries
1 cup golden raisins
1/2 cup red wine vinegar
2 tablespoons molasses
1 1/2 tablespoons curry powder
1 tablespoon worcestershire sauce
2 teaspoons powdered ginger
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon red pepper sauce (Siracha is great)

Heat sugar and water to boil in a medium saucepan. Simmer 5 minutes. Add cranberries. Cook just until skins pop, about 5 minutes. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. It will thicken more when cool, so don't overcook.

Ladle into hot sterilized jars and seal. Yield 2 pints. Recipe doubles or triples easily.

Original Wordpress ID and Date: 7351, 2014-02-13_150711