Cranberry Chutney
Cooking MethodPressure Cooker
Ingredients
- 1 1/2 cup toasted walnut pieces
- 1 pound cranberries
- 1 cup golden raisins
- 1 small red onion, sliced
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 2 tablespoons orange zest
- 1/3 cup white wine vinegar
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red (cayenne) pepper
- 1/2 teaspoon ginger
- 1 cinnamon stick
- 1 bay leaf
Instructions
In a pressure cooker, combine all ingredients. Stir well. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove cinnamon stick and bay leaf. Stir well. Pour hot chutney into a sterilized jar with lid. Store airtight in refrigerator up to 3 or 4 weeks. Makes 8 cups.
