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Pressure Cooked Easy Cranberry Chutney

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Use your pressure cooker to create this recipe you'll use forever. It makes for a great storing food.

Ingredients
  • 1 1/2 cups toasted walnut pieces
  • 1 pound cranberries
  • 1 cup golden raisins
  • 1 small red onion, sliced
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 2 teaspoons orange zest
  • 1/3 cup white wine vinegar
  • 1 cup granulated sugar or sugar substitute splenda
  • 1/2 cup firmly packed brown sugar or substitute
  • 1/2 teaspoon salt
  • 1/4 teaspoon red (cayenne) pepper
  • 1/2 teaspoon ginger
  • 1 cinnamon stick
  • 1 bay leaf
Instructions
  1. In a pressure cooker, combine all ingredients and stir well. 
     
  2. Secure lid. Over high heat, develop steam to medium pressure.
     
  3. Reduce heat to maintain pressure and cook 5 minutes. 
     
  4. Release pressure according to manufacturer's directions. 
     
  5. Remove lid. Remove cinnamon stick and bay leaf.
     
  6. Stir well. 
     
  7. Pour hot chutney into a sterilized jar with lid. Store airtight in refrigerator up to 3 or 4 weeks. Makes 8 cups.

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