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Pumpkin chutney with cranberries

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Ingredients for 1 servings:

  • 1,000 g pumpkin flesh, finely diced
  • 300 g apple, finely diced
  • 200 g cranberries
  • 200 g onion(s), finely diced
  • 250 ml vinegar (apple cider vinegar)
  • 200 ml orange juice
  • 1 tsp cinnamon, ground
  • 1 tsp clove(s), ground
  • 2 tsp ginger powder
  • 2 tbsp salt
  • e.g. chili flakes
  • 1 bag of preserving aid
  • 1 packet of gelling sugar (2:1)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

enough for approx. 12 glasses of 235 ml each

Combine all ingredients in a tall pot and mix. Bring to a boil and simmer for about 8 minutes. Season again as needed. Then pour into prepared twist-off jars and seal. Turn over and let stand with the lid on for about 5 minutes. Let stand for about 4 weeks before serving. This goes well with pan-fried dishes, poultry, or Asian-spiced game.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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