Name: Cranberry Chutney
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 tablespoon 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

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.