I promised to post this recipe a while ago, and had been waiting to get a photo to go with it. But you know, it just looks like a jar of dark-red stuff, which wouldn't really be helpful! This was delicious with the turkey and the wild boar we had at two different Thanksgiving suppers. I think it would be good with any poultry or game meat, and possibly even salmon. Regular cranberry sauce is good, but this is much more flavourful, with a tangy and spicy edge.
If you have not done any preserving before, please read up on the right techniques. I've only given basic directions below, and I would hate for your preserves to go bad because you weren't sure what some of the directions meant. However, if you're really worried about the processing, you can just freeze it.
Makes about 6 half-pint (250 ml) jars
1 package fresh cranberries (12 oz or 340 g)
1 cup drained crushed pineapple (250 ml)
2 tbsp grated fresh ginger (30 ml)
zest of 1 orange (about 1 tsp or 5 ml)
juice of 1 orange (about 1/4 cup or 60 ml)
1 cup red wine vinegar (250 ml)
1 1/2 cups white sugar (375 ml)
1 cup raisins (250 ml)
juice from pineapple, plus enough water to make 1 cup (250 ml)
1 tsp ground cinnamon (5 ml)
1 tsp ground cloves (5 ml)
In a large pot, combine the cranberries, pineapple, ginger, orange zest and juice, and vinegar. Bring to a boil, then turn down temperature and simmer for 15 minutes. Add the rest of the ingredients, and simmer for another 15 minutes or until the chutney is thickened.
Wash and sterilize the jars while the chutney is cooking.
Ladle the chutney into the hot jars, leaving 1/2 inch (1.5 cm) headspace. Clean jar top before screwing on lids.
Place jars in canner, cover with water, and process for 10 minutes.