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Canning Cranberry Orange Chutney


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Canning Cranberry Orange Chutney

  • 24 ounces fresh whole cranberries
  • 2 cups chopped white onion
  • 2 cups golden raisins
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 cups white distilled vinegar (5%)
  • 1 cup orange juice
  • 4 teaspoons peeled, grated fresh ginger
  • 3 sticks cinnamon

Yield: About 8 half-pint jars.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.

   3. Fill the hot chutney into clean, hot half-pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

   4. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.

Table 1. Recommended process time for Cranberry Orange Chutney in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 10 min 15 20



Canning Chutneys

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.