Pressure Cooked Easy Cranberry Chutney
Use your pressure cooker to create this recipe you'll use forever. It makes for a great storing food.
Cooking MethodPressure Cooker
Ingredients
- 1 1/2 cup 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
- In a pressure cooker, combine all ingredients and stir well.
- Secure lid. Over high heat, develop steam to medium pressure.
- Reduce heat to maintain pressure and cook 5 minutes.
- Release pressure according to manufacturer's directions.
- Remove lid. Remove cinnamon stick and bay leaf.
- Stir well.
- 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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