This month’s Local Food Promotion winner is…
Nadine Peters… and her local high bush cranberry chutney recipe!
Ingredients
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6 cups high bush cranberries
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1.5 tsp celery salt
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1.5 tsp sea salt
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1.5 tsp cinnamon
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0.5 tsp pepper
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2 cups sugar
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1.5 tsp allspice
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0.5 cups water
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1.5 cups finely chopped onions
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1 cup cider vinegar
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1.5 tsp ground cloves
Instructions
- Cook cranberries in water till soft
- Food process till seeds are incorporated
- Add onions, vinegar, sugar and spices (I also add diced dried apricots to my recipe)
- Boil till mixture thickens
- Immediately pour into into sterilized canning jars leaving 1/4 inch headspace
- Wipe jar rims and cover with lids
- Process for 10 minutes in boiling water bath
- You can also pour directly into mason jars, put lids on and let cool, then place mason jars in the freezer.
Notes
Serve on toast, as a side, or just eat it with a spoon!
