Winter Fruit Chutney Recipes

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Steps:

• Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
• Remove from heat; cover and let stand for 30 minutes.
• Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
• Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
• Remove from heat and spoon into jar.

Steps:

• Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
• Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
• Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature.

Steps:

• Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through.
• pot up into sterilized jars when still hot and seal.
• Leave to cool then label and store or give as gifts.

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!

Steps:

• Cut apricots into 1/4-inch-wide strips.
• In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
• Cover and let stand for at least 8 hours or up to 24 hours.
• Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
• Bring to a gentle boil over medium heat, stirring often.
• Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
• Cranberries will have popped; the process takes about 20 minutes.
• Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
• Cover with prepared lids; screw on bands fingertip-tight.
• Process in boiling water bath for 10 minutes.